:: Journal of the Korean Society of International Agriculture ::

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Changes of kernel shape and volume expansion during cooking in preferred introduced rice and native premium quality rice cultivars in Korea

Gui-OK Ha, Gihwan Yi

Journal of the Korean Society of International Agriculture :: Vol.33 No.4 pp.349-354

DOI:https://doi.org/10.12719/KSIA.2021.33.4.349
Open abstract
Evaluation of Cooked Kernel Elongation in Korean and European Rice Varieties

Eun-Hwa Kim, Gihwan Yi

Journal of the Korean Society of International Agriculture :: Vol.32 No.4 pp.348-353

DOI:https://doi.org/10.12719/KSIA.2020.32.4.348
Open abstract
Variation on Appearance and Cooking Characteristics of Milled Waxy Rice with Different Moisture Contents

Areum Chun, Jeong-Heui Lee, Jeom-Sig Lee, Mi-Ra Yoon, Jieun Kwak, Mi-Jung Kim, Choon-Ki Lee

Journal of the Korean Society of International Agriculture :: Vol.28 No.4 pp.479-484

DOI:https://doi.org/10.12719/KSIA.2016.28.4.479
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Analyses of Amylose and β-Glucan Contents Related to Cooking Properties in Korean Commercial Pearled Barley Products

Hye-Kyung Goh, Jung-Gon Kim, Young-Tack Lee

Journal of the Korean Society of International Agriculture :: Vol.27 No.4 pp.475-480

DOI:https://doi.org/10.12719/KSIA.2015.27.4.475
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