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cultivars. Korean J. Breed 31(2) : 153-159 Ⅰ. 서 론
II. 밀의 품종 및 발육 특성
1. 밀의 구조
1) 과피(Pericarp)
2) 종자
2. 밀의 분류
3. 발육 특성
1) 발아
2) 수발아
3) 종자의 수명
Ⅲ. 재료 및 방법
1. 공시재료
2. 원맥의 이화학성분
3. 원
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characteristics of the cultivars and were maintained in in vitro culture. The levels of sucrose and starch linearly increased, glucose and fructose remained consistently low during microtuber bulking. Sucrose synthase activity and sucrose, starch contents in microtuber increased until the harvested
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cultivar on rice starch and cooking properties. Korean J Food Sci Technol 27: 365-369.
18. Lee JS, Lee TS, Noh BS, Park SO. 1996. Quality characteristics
of mash of Takju prepared by different raw materials. Korean J Food Sci Technol 28: 330-336.
19. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentati
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