The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice
Author:
Publisher
Korean Society of Food and Cookery Science
Subject
Aerospace Engineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201111436235773.pdf
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effects of genotype and environmental factors on content variations of the bioactive constituents in rice seeds;Journal of Applied Biological Chemistry;2022-12-31
2. Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”;International Journal of Food Engineering;2020-12-24
3. Rice granules with improved solubility prepared via fluidised-bed granulation;International Journal of Food Engineering;2020-10-23
4. Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk;Korean Journal of Food Preservation;2017-10
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