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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(2):178-185

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.178

Article

현미 및 발효 현미의 수화 속도에 관한 비교 연구

이신영1,*, 변광우1, 박영준1
Comparative Studies on Hydration Kinetics of Raw and Fermented Brown Rices
Shin-Young Lee1,*, Kwang-Woo Pyun1, Young-Jun Park1
1강원대학교 바이오산엽공학부
1School of Biotechnology and Bioengineering, Kangwon National University, Chunchon 200-701, Korea
*Corresponding author: Shin-Young Lee, School of Biotechnology Bioengineering, Kangwon National University, Chunchon 200-701, Korea. Phone: +82-33-250-6273, Fax: +82-33-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2002 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: May 31, 2002