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NTIS 바로가기생명과학회지 = Journal of life science, v.24 no.6 = no.170, 2014년, pp.618 - 625
박수권 (농촌진흥청 국립식량과학원 기능성작물부) , 신동진 (농촌진흥청 국립식량과학원 기능성작물부) , 황운하 (농촌진흥청 국립식량과학원 기능성작물부) , 허연재 (농촌진흥청 국립식량과학원 기능성작물부) , 김태헌 (농촌진흥청 국립식량과학원 기능성작물부) , 오세윤 (농촌진흥청 국립식량과학원 기능성작물부) , 조준현 (농촌진흥청 국립식량과학원 기능성작물부) , 한상익 (농촌진흥청 국립식량과학원 기능성작물부) , 이승식 (한국원자력연구원 첨단방사선연구소) , 남민희 (농촌진흥청 국립식량과학원 기능성작물부) , 박동수 (농촌진흥청 국립식량과학원 기능성작물부)
Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the proces...
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