Changes of Physicochemical Characteristics of Rice Milled by Newly Designed Abrasive Milling Machine |
김용석
(전북대학교 바이오식품 소재 개발 및 산업화 연구센터)
이나영 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소) 황철승 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소) 유미지 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소) 백경화 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소) 신동화 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소) |
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Heavy metal contents in different bran layers of rice
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Studies on the milling characteristics of rice
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Comparison of nutritional composition in Korean rices
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과학기술학회마을 DOI ScienceOn |
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Studies on the milling, quality and storage of Tongil rice
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Radial distribution of calcium, phosphorus, iron, thiamine and riboflavin in the degermed brown rice kerne.
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Rice bran: chemistry and technology
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Milling characteristics and qualities of Korean rice
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Cooking properties of Akibare and Milyang 23 brown rice
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Comparative studies on the lipid content and neutral lipid composition in nonglutinous and glutinous rice
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Polishing roll of grinding type rice-polishing machine
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Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice.
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DOI ScienceOn |
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Comparison of lipid composition of rice varieties with the different sensory quality
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과학기술학회마을 |
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Chemical composition of the rice germ from rice milling and its oil stability during storage
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Effect of Rhus verniciflua Stokes on the oxidative stability of fried potato chips during storage
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Kinetic studies on cooking of rice of various polishing degrees.
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