Effect of Fermented Lettuce Extract on Starch Retrogradation in Korean Rice Cake, Garaetteok

KSBB Journal ◽  
2021 ◽  
Vol 36 (3) ◽  
pp. 198-203
Author(s):  
Eunjin Kim ◽  
Soon Yeon Jeong ◽  
Soon-Il Yun ◽  
Young-Soo Kim ◽  
Byeongjun Ji ◽  
...  
Keyword(s):  
Rice Cake ◽  
Starch Retrogradation ◽  
Korean Rice

Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

2014 ◽  
Vol 23 (3) ◽  
pp. 781-786 ◽  
Author(s):  
Jun Woo Lee ◽  
Hong Sul Kim ◽  
In Young Bae ◽  
Kwang Youn Lee ◽  
Myung Hwan Kim ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Model System ◽  
Rice Starch ◽  
Rice Cake ◽  
Korean Rice

scholarly journals Quality Characteristics of Korean Rice Cake by Freezing Methods

2017 ◽  
Vol 33 (2) ◽  
pp. 148-154 ◽  
Author(s):  
Hye-Jin Lee ◽  
Su-Kyung Ku ◽  
Hee-Don Choi ◽  
Jong-Dae Park ◽  
Jung-Min Sung ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Rice Cake ◽  
Korean Rice

Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk

2013 ◽  
Vol 42 (9) ◽  
pp. 1433-1438 ◽  
Author(s):  
Mi-Seon Kim ◽  
Jong Dae Park ◽  
Hyun Yu Lee ◽  
Sung Soo Park ◽  
Jun Seok Kum
Keyword(s):  
Quality Characteristics ◽  
Rice Cake ◽  
Korean Rice

Antioxidant Activity of Korean Rice Cake Added Cicer arietinum for Post-Menopausal Women

2015 ◽  
Vol 14 (10) ◽  
pp. 686-692
Author(s):  
Gun Hee Park ◽  
Hyun-Mok Ju ◽  
Yoon Jung Park ◽  
Eun Hye Lee ◽  
Han Sol Kim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cicer Arietinum ◽  
Rice Cake ◽  
Menopausal Women ◽  
Post Menopausal ◽  
Korean Rice

Variations in U.S. Consumers’ Acceptability of Korean Rice Cake,Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors

2015 ◽  
Vol 81 (1) ◽  
pp. S199-S207 ◽  
Author(s):  
Sungeun Cho ◽  
Suk Hoo Yoon ◽  
Jieun Min ◽  
Suji Lee ◽  
Tonya Tokar ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Rice Cake ◽  
Korean Rice
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