호평 쌀가루와 전분 혼합을 통한 입도 분포를 달리하여 제조한 쌀 컵케이크 품질 특성

Author:

노 준희,신 말식ORCID

Publisher

Korean Society of Food and Cookery Science

Subject

General Medicine

Reference20 articles.

1. AACCI. 2012. Approved method of the AACC. 11th ed. American Association of Cereal Chemists. Method 44-15.02.

2. High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

3. Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

4. KOSIS. 2023. Korean statistical information service. Annual grain consumption per capita. Available from: https://kosis.kr/statHtml/statHtml.do?orgId=101&tblId=DT_1ED0006&vw_cd=MT_ZTITLE&list_id=F14_20&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=MT_ZTITLE. Accessed May. 30, 2023.

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