Acknowledgement
본 연구는 '색소 고함유 유색밀 및 저아밀로스 찰밀 계통 육성'사업(사업번호:PJ012529012020)의 지원에 의해 이루어진 결과로 이에 감사드립니다.
Recently, interest in sprout crops using various varieties such as barley and oats has increased. However, in case of wheat, there were disadvantages in that the growth rate was slow and the economic efficiency and utilization were reduced. In order to overcome these disadvantages, this study was conducted on the selection of wheat varieties suitable for cultivation of wheat sprouts. Also, we analyzed the various functional ingredients of wheat sprouts.
본 연구는 '색소 고함유 유색밀 및 저아밀로스 찰밀 계통 육성'사업(사업번호:PJ012529012020)의 지원에 의해 이루어진 결과로 이에 감사드립니다.