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Sensory and Quality Evaluation of Aseptic-Packaged Cooked Rice by Cultivar
/ [Chun, A-Reum;Song, Jin;Kim, Kee-Jong;Kim, Jae-Hyun;Son, Jong-Rok;Oh, Ye-Jin;] / KOREAN JOURNAL OF CROP SCIENCE
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2 |
Variation of Properties of Lipid Components in Rice Endosperm Affected on Palatability
/ [Yoon, Mi-Ra;Koh, Hee-Jong;Kang, Mi-Young;] / Applied Biological Chemistry
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3 |
Quality Evaluation of Juanbyeo as Aseptic-packaged Cooked Rice
/ [Oh, Sea-Kwan;Kim, Dae-Jung;Cheun, A-Reum;Yoon, Mi-Ra;Hong, Ha-Cheol;Choi, Im-Soo;Oh, Yea-Jin;Oh, Ki-Back;Kim, Yeon-Kyu;] / Korean Journal of Food Science and Technology
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4 |
Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea
/ [Han, Gyusang;Chung, Hae-Jung;Lee, Youngmi;Yoon, Jihyun;] / The Korean Journal of Community Living Science
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5 |
Cooking Characteristics of Different Types of Rice Produce
/ [Choi, Ok-Ja;Jung, Hee-Nam;Shim, Ki-Hoon;] / Food Science and Preservation
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6 |
Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties
/ [Wi, Eunui;Park, Jjhye;Shin, Malshick;] / Korean journal of food and cookery science
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