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Food Engineering Progress
Korean Society for Food Engineering

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
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