Physicochemical Properties of Brown Rice Flours Differing in Amylose Content Prepared by Different Milling Methods (아밀로오스 함량이 다른 현미의 제분방법별 이화학적 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.40 no.12
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- pp.1797-1801
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- 2011