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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.19 no.1, 2012년, pp.81 - 86
최옥자 (순천대학교 생명산업과학대학 조리과학과) , 정희남 (순천대학교 생명산업과학대학 조리과학과) , 심기훈 (순천대학교 생명산업과학대학 조리과학과)
The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter's color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol...
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