국가 R&D 논문 조회
| 논문명 | Quality Characteristics of Jeung-pyun in Different Varieties and Milling Method | ||
|---|---|---|---|
| 학술지 | ISSN | 0000-0000 | |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019966078 |
| 초록 | 1.Background/ Objectives and GoalsRice is the most basic food in the dietary life of the Oriental culture, but consumption of rice is continuously decreasing as dietary substitutes and ready-to-eat fo... | ||
장기 저장 벼를 이용한 쌀가루 제품의 이용확대 기술 개발(Development for Utilization Technologies of Rice Flour Products using Rice during Long-term Storage)
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