국가 R&D 논문 조회
| 논문명 | Characterization of partially milled brown rice at various degree of milling | ||
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| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019831198 |
| 초록 | Brown rice cv. Baegjinju (BJJ), medium-waxy rice with amylose content of 10.0 g/100g, was milled to 0, 1, 3, 5% degree of milling (DOM) to investigate the effects of DOM on physicochemical, cooked ric... | ||
현미 조제 및 저장방법에 따른 미질 특성 변화(Characterization of brown rice qualities by milling methods and storage conditions)
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