발아찰현미떡의 품질 및 소화특성 - 김민지(Min-Ji Kim); 이수진(Su-Jin Lee); 최영희(Young-Hee Choi); 손동화(Dong-Hwa Son); 정현정(Hyun-Jung Chung) (Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2016)
Keywords: 식품과학; in vitro digestibility; sensory evaluation; germinated brown rice; waxy rice; textural properties