Rice Cake Production Using Black Rice and Medium-grain Brown Rice

Jong-Dae Kim ,  Jin-Cheol Lee ,  Fu-Hung Hsieh 외 1명

Food Science and Biotechnology

2001 .06

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙 ,  정혜영

한국식품영양학회지

2018 .01

Improvement of quality and activity of traditional rice cake added with stabilized rice bran and resistant starch mixture by semi milling

Chen Zhang ,  Malshick Shin

한국식품영양과학회 학술대회발표집

2014 .10

쌀 및 쌀가루 저장중 품질 안정성의 비교

김병삼 ,  박노현 ,  조길석 외 2명

한국식품과학회지

1988 .08

Effect of Starch Hydrolyzing Enzymes on the Textural Properties of Rice Cake

Chang-Ho Lee ,  Ouk Han ,  Kang-Hyun Chung

Food Science and Biotechnology

1995 .09

Comparison of Image Characteristics of Starch and Milled Rice for Cultivated Site-cultivar Identification of Rice

Sang Sook Kim ,  Jin Sook Jo ,  Se Eun Lee

Food Science and Biotechnology

1999 .10

Effects of Hydroxypropylation and Cross-linking of Indica Type Rice on the Textural Characteristics of Fresh and Stored Julpyun : Traditional Korean Plain Rice Cake

Eun-Kyung Kim ,  Jae-Hee Hong ,  Sang Sook Kim 외 1명

Food Science and Biotechnology

1998 .06

Quality and Digestibility Characteristics of Rice cake with Heat-moisture Treated Brown Rice

Min-Ji Kim ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2016 .10

찹살떡의 저장중 텍스쳐 변화

이인의 ,  이혜수 ,  김성곤

한국식품과학회지

1983 .12

Effect of Rice Taste on Rice Demand and Supply

Hu ,  D.H.

한국토양비료학회 학술발표회 초록집

2009 .10

찹쌀 가루 용액으로 세척된 청결미의 품질 특성

고봉경

한국식품과학회지

2001 .08

Quality Characteristics of Rice Cake with Glutinous Rice and Oat Powder

Dong Hyeon Kim ,  Ji Hyun Kim ,  Hyeon Jung Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

A Study on the Quality Characteristics of Rice Flour Processed in Different Pre-Treatment Method

Ji Seon Pa ,  k ,  Hye Jeong Kwon 외 8명

한국식품영양과학회 학술대회발표집

2017 .10

Effect of rice bran and expanded rice hull on rice weed control

Seo ,  P.D. ,  Y.J. Kim 외 2명

한국잡초학회 별책(학술대회 초록집)

2010 .12