References
- 2002 Statistics of Agriculture and Fishery MAF
- Food Balance Sheet IRC
- 2001 Food Balance Sheet KREI
- Food Sci. Biotechnol. v.10 Rice cake production using black rice and medium-grain brown rice Kim, J.D.;Lee, J.C.;Hsieh, F.H.;Eun. J.B.
- Korean J. Food Sci. Technol. v.11 Radial distribution of calcium, phosphorus, iron, thiamine and riboflavin in the degermed brown rice kernel Kim, S.K.;Cheigh, H.S.
- J. Korean Agric. Chem. Soc. v.31 Distribution of protein, fat and ash within the degermed brown rice kernel Song, B.H.;Kim, D.Y.;Kim, S.K.;Kim, Y.D.;Choi, K.S.
- J. Korean Agric. Chem. Soc. v.31 Distribution of amino acids and fatty acids within the degermed brown rice kernel Song, B.H.;Kim, D.Y.;Kim, S.K.;Kim, Y.D.;Choi, K.S.
- J. Korean Agric. Chem. Soc. v.31 Distribution of minerals within the degermed brown rice kernel Song, B.H.;Kim, D.Y.;Kim, S.K.;Kim, Y.D.;Choi, K.S.
- Cereal Chemistry v.78 no.2 Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice Park, J.K.;Kim, S.S.;Kim, K.O. https://doi.org/10.1094/CCHEM.2001.78.2.151
- Cereal Chem. v.51 Chemical, physical, and nutritional properties of high-protein flours and residual kernel from the overmilling of uncoated milled rice. I. Milling procedure and protein, fat, ash, amylose, and starch content Kennedy, B.M.;Schelstraete, M.;Del Rosario, A.R.
- Cereal Chemistry v.80 no.2 Properrties of starches from several low-amylose rice cultivars Nada, T.;Nishiba, Y.;Sato, T.;Suda, I. https://doi.org/10.1094/CCHEM.2003.80.2.193
- Food Sci. Biotechnol. v.11 Influence of lodging on quality characteristics of rice Suh, J.K.;Lee, W.J.;Kim, S.S.;Yoon, Y.H.;Shin, J.C.
- Food Sci. Biotechnol. v.11 Influence of lodging on chemical composition of rice Pei, S.C.;Suh, J.K.;Lee, W.J.;Kim, S.S.;Shin, J.C.
- Korean J. Food Sci. Technol. v.28 Physicochemical properties and hydration of rice on various polishing degrees Kim, K.A.;Jeon, E.R.
- Korean J. Food Sci. Technol. v.10 Kinetic studies on cooking of rice various polishing degrees Cheigh, H.S.;Kim, S.K.;Pyun, Y.R.;Kwon, T.W.
- Cereal Chemistry v.78 no.2 Degree of milling effects on rice pasting properties Perdon, A.A.;Siebenmorgen, T.J.;Mauromoustakos, A.;Griffin, V.K.;Johnson, E.R. https://doi.org/10.1094/CCHEM.2001.78.2.205
- Approved Method of the AACC;Method 44-15A, 46-12, 08-01 AACC
- Rapid pasting method using the Rapid Visco Analyser ICC
- Agri. Chem. Biotechnol. v.37 Bran structure and water uptake rate of japonica and Tongil-type brown rices Lee, S.J.;Kim, S.K.
- Cereal Foods World v.46 Asian perspective on rice sensory quality Juliano, B.O.
- Cereal Chem. v.68 Nutrient content and retention during milling of brown rices from the International Rice Research Institute Villareal, C.P.;Maranvville, J.W.;Juliano, B.O.
- Cereal Chem. v.67 Chemical composition of different fractions of 12 Mexican varieties of rice obtained during milling Sotelo, A.;Sousa, V.;Montalvo, I.;Hernandez, M.;Hernandez-Aragon, L.
- Cereal Chem. v.67 Effects of degree of milling and lipid removal on starch gelatinization in the brown rice kernel Champagne, E.T.;Marshall, W.E.;Goynes, W.R.
- Cereal Chem. v.69 Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization Marshall, W.E.
- J. Food Sci. Technol. v.11 Effect of degree of milling on water absorption of rice during cooking Desikachar, H.R.S.;Raghavendra Rao, S.N.;Nanthachar, T.K.
- Shokuhin Sogo Kenkysho Kenkyu Hokaku v.29 Effect of nitrogenous fertilizer application and protein content in milled rice on organoleptic quality of cooked rice Ishima, T.;Taira, H.;Taira, H.;Mikoshiba, K.