AGRIS - International System for Agricultural Science and Technology

Cooking Properties of Rice with Pigmented Rice Bran Extract

2007

Kim, J.H. (Kyungpook National University, Daegu, Republic of Korea) | Nam, S.H. (Ajou University, Suwon, Republic of Korea) | Kim, M.H. (Kyungpook National University, Daegu, Republic of Korea) | Sohn, J.K. (Kyungpook National University, Daegu, Republic of Korea) | Kang, M.Y. (Kyungpook National University, Daegu, Republic of Korea), E-mail: mykang@knu.ac.kr


Bibliographic information
Korean Journal of Crop Science
Volume 52 Issue 1 ISSN 0252-9777
Pagination
pp. 60-68
Other Subjects
Physico-chemical properties; Analisis organoleptico; Appetabilite; Pigmented rice bran extract
Language
Korean
Note
Summary(En)
7 tables
1ill., 31 ref.
Translated Title
유색미 미강 추출물 첨가가 밥의 취반 특성에 미치는 영향
Type
Directory

2008-05-15
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