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  1. No Access

    Article

    A study on the lipid components of rice in relation to palatability and storage

    For better understanding of the relationship between palatability and lipid components of rice, seven Korean rice varieties (Samkwang, Gopum, Chucheong, Ilpum, Palgong, Samnam, and Dobong), with a wide variati...

    Mi-Ra Yoon, Catherine W. Rico, Hee-Jong Koh… in Journal of the Korean Society for Applied … (2012)

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    Article

    Comparative study of the physicochemical properties of rice endosperm components expressing Sugary-2 mutant in different genetic backgrounds

    The physicochemical properties of the endosperm components of sugary-2 mutant rice were examined, characterized and compared to that of the normal type. The protein and amylose contents as well as the palatabilit...

    Mi-Ra Yoon, Hee-Jong Koh, Sang-Chul Lee… in Journal of the Korean Society for Applied … (2009)

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    Article

    Pasting and Amylose Component Characteristics of Seven Rice Cultivars

    Seven rice cultivars with different eating qualities, especially pasting and physicochemical characteristics of the carbohydrates components in rice endosperm, were analyzed for their correlation with the pala...

    Mi-Ra Yoon, Hee-Jong Koh, Mi-Young Kang in Journal of the Korean Society for Applied … (2009)