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Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice
Seulgi Kim
, Jae-Yeon Yoon, Suyeon Ha, Kwangho Jung, Chung-Hee Lee, Seo-Jin ChungJournal of The Korean Society of Food Culture :: Vol.38 No.5 pp.326-335
DOI:https://doi.org/10.7318/KJFC/2023.38.5.326
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Dagyeong Kim
, Sang-Hoon Lee, Youngmin Choi, Younghwa KimJournal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234
DOI:https://doi.org/10.7318/KJFC/2021.36.2.226
Open abstract