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    노준희
    Position 교수
    Current Department 경북대학교 생활과학대학 식품영양학과
    프로필
    연구 성과
    논문[15]
    #15. Effect of different degrees of milling on the protein composition in brown rice brans
    Journal Information 2022 · Journal of Food Measurement and Characterization
    Identifier (DOI) https://doi.org/10.1007/s11694-021-01144-w
    #14. Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types
    Journal Information 2020 · Korean Journal of Food Science and Technology
    Identifier (DOI) https://doi.org/10.3839/10.9721/KJFST.2020.52.1.31
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