Applied Biological Chemistry
- 제34권1호
- /
- Pages.75-76
- /
- 1991
- /
- 2468-0834(pISSN)
- /
- 2468-0842(eISSN)
밭벼 찹쌀의 겨층 구조와 전분의 호화 성질
Bran structure and gelatinization properties of upland waxy rice starch
-
김성곤
(단국대학교 식품영양학과)
-
Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University)
- 발행 : 1991.03.30
초록
Bran structure and gelatinization property of upland and lowland japonica waxy brown rice were compared. Dimension, weight and number of aleurone layer were similar between upland(Nonglimna 1) and lowland(Shinsunchalbyeo) rices, but the aleurone layer and pericarp of upland rice were thicker. Water uptake rate of upland rice at