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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.22 no.6 = no.96, 2006년, pp.949 - 956
권오윤 (충남대학교 식품영양학과) , 오상희 (충남대학교 식품영양학과) , 김현주 (충남대학교 식품영양학과) , 이정희 (충남대학교 식품영양학과) , 김형진 (한국생명공학원) , 윤원기 (한국생명공학원) , 김환묵 (한국생명공학원) , 김미리 (충남대학교 식품영양학과)
Eleven rice varieties, five normal-yielding and six high-yielding, were examined for proximate composition, mineral and fatty acid composition, and antinutrients. The proximate rice compositions for moisture, crude protein, crude fat, carbohydrate, crude fiber and crude ash were 10.70주제어
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