Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 2
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- Pages.227-228
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- 1990
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- 0367-6293(pISSN)
Comparison of Cooking Rates of Olchal and Hangangchalbyeo Waxy Rices
올찰 및 한강찰벼 찹쌀의 취반속도의 비교
- Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
- Published : 1990.04.01
Abstract
The cooking properties of waxy rice, Olchal (Japonica type) and Hangang-chalbyeo
올찰(일반계)과 한강찰벼 (다수계)를 대상으로