1 이승현, "수침과 입자크기를 달리한 쌀가루와 쌀 만주제조 특성" 한국식품조리과학회 25 (25): 427-434, 2009
2 Carrillo-Navas H, "Viscoelastic relaxation spectra of some native starch gels" 37 : 25-33, 2014
3 Iturriaga L, "Thermal and physicochemical characterization of seven argentine rice flours and starches" 37 : 439-447, 2004
4 Biliaderis CG, "Thermal and mechanical properties of concentrated rice starch gels of varying composition" 48 : 243-250, 1993
5 Miles MJ, "The role of amylose and amylopectin in the gelation and retrogradation of starch" 135 : 271-281, 1985
6 Wang YJ, "Structure of four waxy rice starches in relation to thermal pasting and textural properties" 79 : 252-256, 2002
7 Do HV, "Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-${\alpha}$-glucanotransferase" 87 : 2455-2463, 2012
8 Li W, "Starch granule size distribution from twelve wheat cultivars in east China's Huaibei region" 96 : 176-182, 2016
9 Vandeputte G E, "Rice starches 1. Structural aspects provide insight into crystallinity characteristics and gelatinization behavior of granular starch" 38 : 43-52, 2003
10 Park IM, "Rice starch molecular size and its relationship with amylose content" 59 : 69-77, 2007
1 이승현, "수침과 입자크기를 달리한 쌀가루와 쌀 만주제조 특성" 한국식품조리과학회 25 (25): 427-434, 2009
2 Carrillo-Navas H, "Viscoelastic relaxation spectra of some native starch gels" 37 : 25-33, 2014
3 Iturriaga L, "Thermal and physicochemical characterization of seven argentine rice flours and starches" 37 : 439-447, 2004
4 Biliaderis CG, "Thermal and mechanical properties of concentrated rice starch gels of varying composition" 48 : 243-250, 1993
5 Miles MJ, "The role of amylose and amylopectin in the gelation and retrogradation of starch" 135 : 271-281, 1985
6 Wang YJ, "Structure of four waxy rice starches in relation to thermal pasting and textural properties" 79 : 252-256, 2002
7 Do HV, "Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-${\alpha}$-glucanotransferase" 87 : 2455-2463, 2012
8 Li W, "Starch granule size distribution from twelve wheat cultivars in east China's Huaibei region" 96 : 176-182, 2016
9 Vandeputte G E, "Rice starches 1. Structural aspects provide insight into crystallinity characteristics and gelatinization behavior of granular starch" 38 : 43-52, 2003
10 Park IM, "Rice starch molecular size and its relationship with amylose content" 59 : 69-77, 2007
11 Clark AH, "Rheological studies of aqueous amylose gels: The effect of chain length and concentration on gel modulus" 22 : 346-351, 1989
12 Noosuk P, "Relationship between viscoelastic properties and starch structure in rice from Thailand" 57 : 587-598, 2005
13 Cornejo F, "Physicochemical properties of long rice grain varieties in relation to gluten free bread quality" 62 : 1203-1210, 2015
14 Kim JM, "Physicochemical properties of high amylose rice starches purified from Korean cultivars" 62 : 262-268, 2010
15 Wang L, "Physicochemical properties and structure of starches from Chinese rice cultivars" 24 : 208-216, 2010
16 Gani A, "Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars" 95 : 1101-1107, 2017
17 Chaisawang M, "Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum" 20 : 641-649, 2006
18 Sodhi NS, "Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India" 80 : 99-108, 2003
19 You SY, "Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches" 112 : 729-735, 2004
20 Lee S, "Impact of diverse cultivars on molecular and crystalline structures of rice starch for food processing" 169 : 33-40, 2017
21 Park IM, "Gelatinization and pasting properties of waxy and non-waxy rice starches" 59 : 388-396, 2007
22 Kim JM, "Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes" 59 : 52-532, 2014
23 Kadan R S, "Effects of milling on functional properties of rice flour" 73 : E151-E154, 2008
24 Jane J, "Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch" 76 : 629-637, 1999
25 Malshick Shin, "Effects of Protein and Transglutaminase on the Preparation of Gluten-free Rice Bread" 한국식품과학회 19 (19): 951-956, 2010
26 Suortti T, "Determination of the molecular mass of amylose" 828 : 515-521, 1998
27 Jang E H, "Correlation between physicochemical properties of japonica and indica rice starches" 66 : 530-537, 2016
28 Medcalf F, "Comparison of physicochemical properties" 42 : 558-568, 1965
29 Suwannaporn P, "Classification of rice amylose content by discriminant analysis of physicochemical properties" 59 : 171-177, 2013
30 Gani A, "Characterization of rice starches extracted from Indian cultivars" 19 : 143-153, 2013
31 "Approved Methods of the American Association of Cereal Chemists, 11th ed." 2012
32 Han X Z, "Amylopectin fine structure and rice starch paste breakdown" 34 : 279-284, 2001
33 Williams PC, "A rapid colorimetric procedure for estimating the amylose content of starches and flours" 47 : 411-420, 1970