Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie-Reference-Cited by-同舟云学术

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Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie

Published:2010-07-31 Issue:7 Volume:39 Page:992-998
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Oh Moon-Hun,Shin Hyung-Chan,Park Jong-Dae,Lee Hyun-Yu,Kim Keun-Sung,Kum Jun-Seok

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201022262412050.pdf

Reference6 articles.

1. The effect of pH and NaCl content on starch gel ageing. A study by differential scanning calorimetry and rheology

2. Trehalose, a new approach to premium dried foods

3. Studies on the Application of Pullulanase in Starch Saccharification Process

4. Suppression Effect of Maltitol on Retrogradation of Korean Rice Cake (Karedduk)

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol;Foods;2020-11-25

2. Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage;LWT;2018-11

3. Effect of retort sterilization on microbial safety and quality characteristics of a rice cake, songpyeon;Food Science and Biotechnology;2016-08

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