Changes in Palatability of Cooked Rice by Blending High Quality Rice or Glutinous Rice to Low Quality Rice and by Blending Rice of Different Varieties (불량식미쌀에 대한 우량식미쌀 및 찹쌀의 혼합과 쌀의 품종간 혼합이 밥맛에 미치는 영향)
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- KOREAN JOURNAL OF CROP SCIENCE
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- v.36 no.4
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- pp.351-359
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- 1991