Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 4
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- Pages.376-379
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- 1978
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- 0367-6293(pISSN)
Physicochemical Characteristics of Korean Wheat Varieties
국산 소맥 및 소맥분의 이화학적 특성
- Shin, Hyun-Kook (Wheat and Barley Research Institute, Office of Rural Development) ;
- Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
- Ryu, In-Soo (Wheat and Barley Research Institute, Office of Rural Development)
- Published : 1978.12.30
Abstract
Three Korean leading wheat varieties and three imported ones were tested to compare the domestic wheat varieties with imported ones for their grain and Sour quality. The domestic varieties were generally inferior to the imported ones in milling characteristics. The milling rate of the Korean varieties was
최근에 육성된 유망 품종들의 품질을 도입소맥과 대비해 보고자 국내산 3품종과 도입 3품종을 공시하여 소맥 및 소맥분의 이화학적 특성을 조사하였다. 1. 제분율 및 milling score는 품종에 관계없이 도입소맥이 각각
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