한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제7권4호
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- Pages.212-220
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- 1975
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- 0367-6293(pISSN)
통일미(統一米)와 진흥미(振興米)의 취반기호특성(炊飯嗜好特性)에 관한 연구(硏究)
Cooking and Eating Qualities of Tongil (Indica Type) and Jinheung (Japonica Type) Rice Varieties
- Hwangbo, Jeong-Sook (Agricultural Biochemistry Laboratory, Korea Atomic Energy Research Institute) ;
- Lee, Kwan-Young (Agricultural Biochemistry Laboratory, Korea Atomic Energy Research Institute) ;
- Chung, Dong-Hyo ;
- Lee, Su-Rae (Agricultural Biochemistry Laboratory, Korea Atomic Energy Research Institute)
- 발행 : 1975.12.28
초록
국내에서 새로이 보급된 Indica형 장려품종인 통일미(統一米)와 Japonica형 재래장려품종인 진흥미(振興米)의 취반기호특성(炊飯嗜好特性)을 비교, 검토한 결과는 다음과 같다. 통일미는 진흥미와 비교할 때 취반시(炊飯時) 같은 가수율(加水率)에서
Cooking and eating qualities of two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were investigated to compare each other. Cooked rice of Tongil variety absorbed
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