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pro vyhledávání: '"Jong-Dong Choi"'
Publikováno v:
Journal of Applied Biological Chemistry. 53:37-43
This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::368b46844a52b19319a32cda8a6f620f
https://doi.org/10.3839/jabc.2010.007
https://doi.org/10.3839/jabc.2010.007
