Digestive, Physical and Sensory Properties of Cookies Made of Dry-Heated OSA-High Amylose Rice Starch
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- Type
- article
- Published
- 2009-01-01
- Cited by
- 20
- References
- 28
- OpenAlex
- https://openalex.org/W48086384
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:81365652
Keywords
Food science, Starch, Chemistry, Amylose, Xanthan gum
References
- Gum 질, 지방질 및 활성 Gluten 첨가에 따른 쌀빵 특성 비교
- Effects of Resistant Starch of Rice on Blood Glucose Response in Normal Subjects
- Preparation and Quality Characteristics of Korean Wheat Noddles Made of Brown Glutinous Rice Flour With and Without Aroma
- Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds
- 압출성형공정을 이용한 고아미 후레이크 제조
- Classification and measurement of nutritionally important starch fractions.
- 목단피 추출물의 혈당 강하 효과
- Effects of chemical modification on in vitro rate and extent of food starch digestion: an attempt to discover a slowly digested starch.
- Preparation and physical characteristics of slowly digesting modified food starches
- Physiological and morphometric analyses of neuropathy in sucrose-fed OLETF rats.
- In Vitro Digestibility of Banana Starch Cookies
- Texture and In Vitro Digestibility of White Rice Cooked with Hydrocolloids
- Slowly digestible waxy maize starch prepared by octenyl succinic anhydride esterification and heat-moisture treatment: glycemic response and mechanism.
- Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
- A starch hydrolysis procedure to estimate glycemic index
- Slowly Digestible Starch from Debranched Waxy Sorghum Starch: Preparation and Properties
- Modification of Starch by Dry Heating with Ionic Gums
- 흑미가루를 첨가한 식빵의 품질 특성
- Comparison of Protein Extraction Solutions for Rice Starch Isolation and Effects of Residual Protein Content on Starch Pasting Properties
- 저지방 무설탕 쿠키의 제조와 혈당 강하 효과
Cited by
- 유산발효 쌀가루의 혼합비율에 따른 전(煎)의 품질특성
- Gluten-free 쌀쿠키의 조직감에 관한 호화쌀가루의 영향
- Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies
- Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars
- Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder
- Effects of Tapioca Starches on Quality Characteristics of Rice Cookies
- 아밀로스 함량에 따른 쌀쿠키의 품질특성
- 감잎 분말을 첨가한 쿠키의 품질 특성과 산화방지 활성
- Quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying
- Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents
- Quality characteristics of noodles supplemented with rice flour and alkaline reagent
- 큰눈자미 배아의 식물성 스테롤 함량 및 성숙기 흰쥐에서 항산화 효과
- Digestibility and Antioxidant Activity of Instant Cooked Rice with Seaweed for Home Meal Replacement
- Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
- Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder
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