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Effect of Steaming and Dehydration Condition on Physicochemical Characteristics of Korean Traditional Parboiled Rice (Olbyeossal)

2012

Cho, Y.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Lee, K.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Ha, H.J., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Choi, Y.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, E.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Park, S.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea


Bibliographic information
Journal of Applied Biological Chemistry
Volume 55 Issue 3 ISSN 1976-0442
Pagination
pp. 185-189
Other Subjects
Deshidratacion; Physicochemical characteristics; Etuvage; Analisis organoleptico; Olbyeossal; Deshydratation; Vaporizacion
Language
Korean
Translated Title
증자 및 건조조건이 올벼쌀의 이화학적 특성에 미치는 영향
Type
Directory

2015-06-15
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