국가 R&D 논문 조회
| 논문명 | Physicochemical properties of minimally milled brown rice in relation to cooked brown rice texture | ||
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| 학술지 | 한국작물학회지 | ISSN | 0252-9777 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019976259 |
| 초록 | The cuticle layer of outermost bran layer, about 1~2% of whole kernel, was composed with mostly waxes, which prohibit entry of water into the kernel, resulting in lower eating qualities due to the har... | ||
현미 조제 및 저장방법에 따른 미질 특성 변화(Characterization of brown rice qualities by milling methods and storage conditions)
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