한국가정과학회지 (Korean Journal of Human Ecology)
- 제7권1호
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- Pages.11-19
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- 2004
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- 1226-9794(pISSN)
품종별 쌀의 취반 특성(나주에서 재배된 쌀을 중심으로)
Cooking Properties of Rices Produced in Naju
초록
Three rice varieties of Nampyong, Dongjin I, Ilmi produced In Naju were examined for cooking properties. The lipid content of Dongjin I and the protein content of Ilmi were higher than those of others. Total amylose contents of three varieties were in range of 16.1