Effect of amylose content of rice varieties on morphological characteristics and leachate compositions of cooked rice - koreascholar

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Effect of amylose content of rice varieties on morphological characteristics and leachate compositions of cooked rice

Mingyo Ha, Duyeon Jung, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/428889

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학술대회 및 심포지엄

2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.225

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Mingyo Ha(Department of Food and Nutrition, Chonnam National University, Republic of Korea)
Duyeon Jung(Department of Food and Food Service Industry, Kyungpook National University, Republic of Korea)
Hyun-Jung Chung(Department of Food and Nutrition, Chonnam National University, Republic of Korea)

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