Various cooking equipments affect the quality characteristics of boiled red rice (Jakwangmi)

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jeong-Hee Cho(Department of Food Science and Biotechnology, Chungnam National University)
Gi-Seok Lee(Department of Food Science and Biotechnology, Chungnam National University)
Eun Kyoung Mo(Research and Development Center, DBIO Incorporation)
Chang Keun Sung(Department of Food Science and Biotechnology, Chungnam National University)

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