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KMID : 0380620040360060930
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 6 p.930 ~ p.936
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Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractions
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김성란/Kim SR
안지윤/이현유/하태열/Ahn JY/Lee HY/Ha TY
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Abstract
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KEYWORD
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rice, bran, degree of milling, gelatinization, phenolic acid
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FullTexts / Linksout information
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