【摘 要】
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This study was carried out to investigate the relationship between palatability and lipid properties of two rice cultivars,including Gopumbyeo and Palgongby
【机 构】
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Department of Food Science and Nutrition, Kyungpook National University, 1370 Sankyuk-Dong, Buk-gu,
论文部分内容阅读
This study was carried out to investigate the relationship between palatability and lipid properties of two rice cultivars,including Gopumbyeo and Palgongbyeo.Also the changes of endosperm components was performed according to storage.Major fatty acids of starch lipid in rice were palmitic(38.7% in Gopum,48.9% in palgong,respectively),oleic(23.7% in Gopum,17.9% in palgong,respectively) and linoleic acids(27.9% in Gopum,23.5% in palgong,respectively).
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