SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

Journal of Food Science

Volumn 55, Issue 5, 1990, Pages 1365-1366

Gelatinization and Liquefaction of Starch with a Heat Stable α‐Amylase

(2) LEE, Y C a KIM, K T a

a Chung Ang University (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002219631 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1990.tb03938.x Document Type: Article

Times cited : (17)

References (18)

1
- 84985299717
- Gelatinization of corn by roll and extrusion cooking
- (1969) Cereal Sci. Today , vol.14 , Issue.1 , pp. 4
- Anderson, R.A.¹ Conway, H.F.² Pleifer, V.F.³

2
- 0042850228
- Novo Laboratories, Inc,. Wilton, CT
- (1985) Termamyl Product Data Sheet

3
- 84985236658
- Energy aspects in extrusion cooking of starches and flours
- Zeuthen, P., Cheftel, J.C., Eriksson, C, Jul, M, Leniger, H., Linko, P., Varela, G., Vos, G., Elsevier Applied Sci. Publishers, London and New York
- (1984) Thermal Processing and Quality of Foods , pp. 238
- Bengera, I.¹ Smith, O.B.² Rokey, G.J.³

4
- 10444271756
- Kinetices of starch gelatinization during extrusion cooking
- (1987) Journal of Food Science , vol.52 , pp. 764
- Bhattacharya, M.¹ Hanna, M.A.²

5
- 0009266386
- Liquefaction of rice starch from milled rice flour using heat stable alpha‐amylase
- (1987) Journal of Food Science , vol.52 , pp. 712
- Brooks, J.R.¹ Griffin, V.K.²

6
- 84986823671
- Production of a high fructose rice syrup and high protein rice flour from broken rice
- (1984) Journal of the Science of Food and Agriculture , vol.35 , pp. 1128
- Chen, W.P.¹ Chang, Y.C.²

7
- 84985276601
- Ginro Yeanku Co, Seoul
- (1985) Food Analysis , pp. 171
- Chung, D.H.¹ Chang, H.K.²

8
- 84985217501
- Production and size distribution of rice maltodextrins hydrolyzed from milled rice flour using heat stable alpha‐amylase
- (1989) Journal of Food Science , vol.54 , pp. 190
- Griffin, V.K.¹ Brooks, J.R.²

9
- 84985247828
- Evaluation of the behavior of different types of starches and flours after precooking in a high shear or in a low shear extruder‐cooker
- Zeuthen, P., Cheftel, J.C., Eriksson, C, Jul, M., Leniger, H., Linko, P., Varela, G., Vos, G., Elsevier Applied Sci. Publishers, London and New York
- (1984) Thermal Processing and Quality of Foods , pp. 195
- Guidolin, E.¹ Sangiovanni, V.² Virtucio, L.³ Papotto, G.⁴

10
- 84985247836
- CRC Press Inc,. Boca Ratan, FL
- (1981) Extrusion of Foods , vol.2 , pp. 57
- Harper, J.M.¹

11
- 84910554805
- HTST‐extruder als biochemischer reaktor
- (1982) Getreide Mehl U. Brot , vol.36 , pp. 326
- Linko, P.¹

12
- 0041848157
- Continuous extrusion processing of starchy materials for the production of syrups and alcohol
- Elsivier Applied Sci. Publishers, London and New York
- (1984) Thermal Processing and Quality of Foods
- Linko, P.¹ Linko, Y.² Hakulin, S.³

13
- 33747333106
- Use of dinitrosalicylic acid reagent for determination of reducing sugar
- (1959) Anal. Chem , vol.31 , pp. 426
- Miller, G.L.¹

14
- 33645476830
- (1981) J. Ferment. Technol , vol.59 , Issue.6 , pp. 485
- Svendshy, C.K.¹ Katutani, Y.² Matsumura, M.³ Iizuka, M.⁴ Yamamoto, T.⁵

15
- 0343754046
- Fungal glucoamylase and raw starch digestion
- (1981) Trends in Biochem. Sci , vol.3 , pp. 89
- Ueda, S.¹

16
- 84985189700
- Direct extrusion of convenience foods
- (1977) Cereal Foods World , vol.22 , Issue.4 , pp. 152
- Williams, M.A.¹

17
- 0039508935
- Extrusion cooking. An in‐depth look at a versatile process
- (1977) Food Eng. Int , vol.2 , Issue.11 , pp. 57
- Williams, M.A.¹ Horn, R.E.² Rugala, R.P.³

18
- 84985234319
- Gelatinization and in vitro digestibility of starch in baked products
- (1980) Journal of Food Science , vol.45 , pp. 1783
- Wootton, M.¹ Chaudhry, M.A.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.