국가 R&D 논문 조회
| 논문명 | Physicochemical properties and eating quality of cooked rice in low amylose content under freezing storage | ||
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| 학술지 | 한국육종학회지 | ISSN | 0250-3360 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019910565 |
| 초록 | This study was carried out to investigate the physicochemical properties and eating quality under freezing temperature storage in low amylose content rices. For textures of eating quality, the five co... | ||