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NTIS 바로가기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)
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...
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