- Volume 59 Issue 4
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Changes of Physicochemical Properties and Fatty acid Compositions of Rough Rice Stored at Different Storage Temperatures and Periods
벼 정조저장 중 저장온도 및 저장기간에 따른 쌀의 이화학적 특성 및 지방산 조성의 변화
- Received : 2014.08.26
- Accepted : 2014.11.09
- Published : 2014.12.31
This study was conducted to investigate changes of physicochemical properties and fatty acid compositions of rough rice stored at different storage temperatures and periods. So we analyzed texture, alkali digestion value (ADV), toyo glossiness value, pasting properties, fat acidity and fatty acid compositions of five rice varieties every 4 month on the condition of which rough rice had been stored at different temperatures (ambient and low temperature condition at
fatty acid composition;physicochemical property;rice;storage period;storage temperature
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- Changes of Seed Germination Rate and Lipid Components in Different Brown Rices during Ageing vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.933
- A Scientific Approach to Increase the Consumption of Rice as Future Food Resources vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.713
Grant : 남부지역 주요 품종의 저장방법 및 기간에 따른 식미변이 분석, LOX-3 결핍 유전자좌 이입자포니카 벼 근동질 계통 육성
Supported by : 농촌진흥청