국가 R&D 논문 조회
| 논문명 | Comparison of cooking quality of risotto based on the amylose contents in rice | ||
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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-2018-0019833797 |
| 초록 | This study was carried out to investigate the cooking quality of Risotto based on the amylose contents of rice starch. The amylose and protein contents were ranged from 20.05 to 42.60% and from 5.5 to... | ||
건강증진 기능성 벼 품종개발(Development of functional rice for improvement of health)
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