Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea
Author:
Affiliation:
1. Department of Food Science and NutritionKyungpook National University Daegu 02-701 Korea;
2. Division of Plant BiosciencesKyungpook National UniversityDaegu702-701, Korea
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science
Link
https://www.tandfonline.com/doi/pdf/10.1626/pps.13.177
Reference1 articles.
1. Wittenberg, M. 2007. New Good Food: Essential Ingeredients for Cooking and Eating Well. Ten Speed Press, Canada. 57.
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