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KMID : 1007520060150020289
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Food Science and Biotechnology
2006 Volume.15 No. 2 p.289 ~ p.297
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Physicochemical Properties of Japonica Non-Waxy and Waxy Rice during Kernel Development
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Kim Sung-Kon
Jung Sun-Ok
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Abstract
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KEYWORD
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rice, waxy rice, kernel development, gelatinization, starch
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