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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.16 no.2, 2003년, pp.105 - 110
이찬 (한서대학교 식품생물공학과)
The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out...
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