‘Bodrami’, Mid-Maturing Brown Rice Cultivar with High Grain Quality and Soft Texture Suitable for Cooking-Reference-Cited by-同舟云学术

‘Bodrami’, Mid-Maturing Brown Rice Cultivar with High Grain Quality and Soft Texture Suitable for Cooking

Published:2019-09-01 Issue:3 Volume:51 Page:234-243
ISSN:2287-5174
Container-title:Korean Journal of Breeding Science
language:en
Short-container-title:Korean J. Breed. Sci.

Author:

Kim Woo-Jae¹,Kang Kyeong-Ho¹,Jeong Jong-Min¹,Mo YoungJun¹,Kim Bo-Kyeong¹,Jeung Ji-Ung¹

Affiliation:

1. National Institute of Crop Science, R.D.A., Wanju, Jeonbuk, 55365, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society of Breeding Science

Subject

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

Link

http://pdf.medrang.co.kr/KJBS2/2019/051/KJBS051-03-09.pdf

Reference23 articles.

1. AOAC. 2000. Official methods of analysis, 17th ed. Association of Official Analytical Chemists, Washington DC, USA, pp.33-36.

2. Foodtoday. 2017. A 20-year-old 'Hetbahn'become a home food for 'Honbapjok'(the tribe of people who eat alone) Available from: <uri>http://www.foodtoday.or.kr/news/article.html?no=146415</uri>. Accessed April 18 2017

3. Carbohydrate Quantity and Quality in Relation to Body Mass Index

4. Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice Flours

5. Kim SL, Son YK, Son JR, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Korean J Crop Sci 46: 221-228.

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