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보리 품종의 이화화적 및 호화 특성 비교
Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.4, 2022년, pp.345 - 353  

탁은숙 (순천대학교 생명산업과학대학 조리과학과) ,  정희남 (순천대학교 생명산업과학대학 조리과학과)

Abstract AI-Helper 아이콘AI-Helper

This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/width ratio. Tetrastichum barley had lower crude protein, crude...

주제어

표/그림 (7)

참고문헌 (57)

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