'Miho' (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice-Reference-Cited by-同舟云学术

'Miho' (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice

Published:2021-09-01 Issue:3 Volume:53 Page:295-304
ISSN:2287-5174
Container-title:Korean Journal of Breeding Science
language:en
Short-container-title:Korean J. Breed. Sci.

Author:

Lee Ji Yoon¹,Lee Na Geum²,Song You Chun¹,Lee Jong Hee¹,Jo Su min¹,Kwon Young Ho¹,Lee So Myeong¹,Kang Ju won¹,Park Dong Soo¹,Cho Jun Hyeon¹

Affiliation:

1. National Institute of Crop Science, RDA, Wanju, 55365, Republic of Korea

2. RICHS.COM/RICHSKOREA. Co. Kr. 37, Dalseong 2-4, Daegu, 43013, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society of Breeding Science

Subject

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Link

https://pdf.medrang.co.kr/KJBS2/2021/053/KJBS2053-03-295.pdf

Reference30 articles.

1. AACC. 2000. Approved Method of the AACC. Method 61-02. American Association of Cereal Chemists, St. Paul, MN, USA.

2. Choi SG, Rhee C. 1995. Effects of freezing rate and storage temperature on the degree of retrogradation texture and microstructure of cooked rice. Korean J Food Sci Technol 27: 783-788.

3. Physicochemical Properties of Rice Cultivars with Different Amylose Contents

4. Hong HC, Choi HC, Hwang HG, Kim YG, Moon HP, Kim HY, Yae JD, Shin YS, Choi YH, Cho YC, Baek MG, Lee JH, Yang CI, Jung KH, Ahn SN, Yang SJ. 2012. A lodging-tolerance and dull rice cultivar 'Baegjinju'. Korean J Breed Sci 44: 51-56.

5. Han GJ, Park HJ, Lee HY, Park YH, Cho YS. 2007. The quality of cooked rice prepared by both an electric cooker and electric pressure cooker, with different storage conditions. Korean J Food Cookery Sci 23: 635-643.