Milling Characteristics after Temperature Conditioning of Brown Rices

Han, Chung-Su; Kim, You-Ho; Kang, Tae-Hwan; Cho, Sung Chan

doi:10.13050/foodengprog.2003.7.1.31

Food Eng. Prog. 2003; 7(1):31-36

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.1.31

Article

현미 온도 조질 후 정백 특성

한충수²^,^*, 김유호¹, 강태환², 조성찬²

Milling Characteristics after Temperature Conditioning of Brown Rices

Chung-Su Han²^,^*, You-Ho Kim¹, Tae-Hwan Kang², Sung Chan Cho²

Author Information & Copyright ▼

¹충북대학교 농업기계공학과

²농촌진흥청 농업기계화연구소

¹Dept. of Agricultural Machinery Engineering, Chungbuk National University

²National Agricultural Mechanization Research Institute

^*Corresponding author: Chung-Su Han, Dept. of Agricultural Machinery Engineering., Chungbuk National University, Cheongiu, 361-763, Korea, Phone:

ⓒ Copyright 2003 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: Feb 28, 2003