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Leach HW , McCowen LD, and Schoch TJ 1959. Structure of the starch granule. Ⅰ.Swelling a
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cultivar on rice starch and cooking properties. Korean J Food Sci Technol 27: 365-369.
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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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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 date. There was a close
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