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Food Engineering Progress
Korean Society for Food Engineering

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
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