Classification of Rices on the Basis of Sensory Properties of Cooked Rices and the Physicochemical Properties of Rice Starches (취반미의 관능적 특성에 따른 쌀의 분류 및 쌀전분의 이화학적 특성)
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- Korean Journal of Food Science and Technology
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- v.28 no.1
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- pp.44-52
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- 1996