Modeling for the Gelatinization of Brown Rice

Cho, Yong-Jin; Lee, Soo-Jeong; Kim, Chul-Jin; Kim, Chong-Tai; Kim, Mung-Hwan

doi:10.13050/foodengprog.1998.2.3.188

Food Eng. Prog. 1998; 2(3):188-191

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.188

Article

현미의 호화 모형 개발

조용진¹^,^*, 이수정¹, 김철진¹, 김종태¹, 김명환²

Modeling for the Gelatinization of Brown Rice

Yong-Jin Cho¹^,^*, Soo-Jeong Lee¹, Chul-Jin Kim¹, Chong-Tai Kim¹, Mung-Hwan Kim²

Author Information & Copyright ▼

¹한국식품개발연구원

²단국대학교 식품공학과

¹Korea Food Research Institute

²Department of Food Engineering, Dankook University

^*Corresponding author: Yong-Jin Cho, Senior Research Scientist Korea Food Research Institute, P.O. Box 2, Pundang, Songnam, 463-050, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1998