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Antistaling of Rice Starch in a Gel Model System and Korean Rice Cake: the Role of Wheat Flour in Retrogradation-Retardation TechnologyGo to Link

Lee, Jun Woo; Kim, Hong Sul; Bae, In Young; Lee, Kwang Youn; Kim, Myung Hwan; Han, Gwi Jung; Lee, Hyeon Gyu

ArticleIssue Date2014CitationFood Science and Biotechnology, v.23, no.3, pp 781 - 786Publisher한국식품과학회
SCOPUSKCI
Behavior of retrogradation retardation in rice starch paste by raw wheat flour additionGo to Link

Bae, In Young; Lee, Jun Woo; Kim, Hong Sul; Kim, Kyung Mi; Han, Gwi Jung; Kim, Myung Hwan; Jun, Soo Jin; Lee, Hyeon Gyu

ArticleIssue Date2015Citation한국식품과학회지, v.47, no.6, pp 797 - 800Publisher한국식품과학회
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