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rice (Oryza sativa L.). Ph. D. thesis, Kangwon National University, Chuncheon, Korea. p 90.
Kang, H. J., Y. G. Cho, Y. T. Lee, Y.D. Kim, and M. Y. Eum. 1998. QTLs mapping of genes related with grain chemical properties based on molecular map of rice. Korean J. Crop Sci. 43(4) : 199-204.
Kwon, S. J.
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Grains by Introducing Recombinant Gene of Ferritin in Rice 001-135 ○ 연구 배경
○ 연구 목적
○ 연구 내용
제 2 절 Agrobacterium tumefaciens 방법을 이용한 벼 형질전환체의 육성
제 1 절 철 저장 관련 ferritin 유전자의 분리 및 특성 연구
제 3 절 형질전환
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quality of rice. J. Sci. Food Agric. 24 : 1589.
Chung RW 1994. Studies on improvement of aged rice quality with enzyme treatment in cooked rice and paeksolgi
Juliano BO 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today 16(10) : 334
Kim HS, Lee MS and Woo JW 1988. Retrogradation pro
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Korean Cuisine Korean food, mostly based on rice, noodles, tofu, vegetables, and various meats, include number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi which is a fermented, spicy vegetable dish is usually served at every
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Rice in human nutrition(FAO food and nutrition series. No. 26). Rome: Food and Agriculture Organization of the United Nations, 1993.
Liu, Rui Hai,\"Whole grain phytochemicals and health.\", ournal of Cereal Science 46, no. 3, 207-219, 2007.
Roberfroid, M., “Dietary fiber, inulin, and oligofructose:
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quality, interface and the marketing of sellers. They show meaningful difference only in delivery and homepage. However showing that the intention of purchase in food category is influenced by the evaluation of products, quality, delivery, homepage, interface and themarketing of sellers, as time goe
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