Physicochemical Properties of Diverse Rice Species
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Choi, Ok-Ja
(Department of Food & Cooking Science, Sunchon National University)
Kim, Yong-Doo (Department of Food Technology, Sunchon National University) Shim, Jae-Han (Department of Biological Chemistry, Chonnam National University) Noh, Myeong-Hee (Department of Food & Cooking Science, Sunchon National University) Shim, Ki-Hoon (Department of Food & Cooking Science, Sunchon National University) |
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9 | Kim EO, Oh JH, Lee KT, Im JG, Kim SS, Suh HS, Choi SW (2008) Chemical compositions and antioxidant activity of the colored rice cultivars. Korean J Food Preserv, 15, 118-124 과학기술학회마을 |
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23 | Chang SM, Kim CK, Kang MY (2001) Varietal difference in processing and sensory characteristics of "Misutkaru" in rice. Korean J Breed, 33, 73-79 |
24 | Kim JS, Kim SB, Kim TY (2006) Noodle making characteristics of goami rice composite flours. Korean J Community Living Sci, 17, 61-68 과학기술학회마을 |
25 | Choi SY, Shin MS (2009) Properties of Rice flours prepared from domestic high amylose rices. Korean J Food Sci Technol, 41, 16-20 과학기술학회마을 |
26 | Kang HJ, Seo HS, Hwang IK (2004) Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from Ilpumbyeo. Korean J Food Sci Technol, 36, 879-884 과학기술학회마을 |
27 | Choi I (2010) Physicochemical properties of rice cultivars with different amylose contents. J Korean Soc Food Sci Nutr, 39, 1313-1319 과학기술학회마을 DOI ScienceOn |
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