Varietal Variation of Textural Properties of Cooked Rice by High Temperature during Grain Filling - koreascholar

논문 상세보기

Varietal Variation of Textural Properties of Cooked Rice by High Temperature during Grain Filling

Areum Chun, Jin Seok Lee, Kee Jong Kim, Yoon Hee Choi, Jun HwanKim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/38675

서비스가 종료되어 열람이 제한될 수 있습니다.

한국육종학회 학술발표회 발표요지

(2009.05)
p.112

한국육종학회 (The Korean Breeding Society)

저자

Areum Chun
Jin Seok Lee
Kee Jong Kim
Yoon Hee Choi
Jun HwanKim

같은 권호 다른 논문