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KMID : 1024419980020030188
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Food Engineering Progress
1998 Volume.2 No. 3 p.188 ~ p.191
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Modeling for the Gelatinization of Brown Rice
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Cho Yong-Jin
Lee Soo-Jeong
Kim Chul-Jin
Kim Chong-Tai
Kim Myung-Hwan
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Abstract
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KEYWORD
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Gelatinization, Modeling, Time-lagging factor, Reaction rate constant, Brown rice
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