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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(3):175-179

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.3.175

Article

연속식 조질기를 이용한 현미의 도정 특성

송대빈1,*, 김성태1, 한구연1
Milling Characteristics of Brown Rice Using a Continuous Type Conditioner
Dae-Bin Song1,*, Sung-Tae Kim1, Ku-Yeon Han1
1경상대학교 농업공학부
1Division of Agricultural Engineering, Gyeongsang National University
*Corresponding author: Dae-Bin Song, Assistant Professor, Division of Agricultural Engineering, Gyeongsang National University, Chinju, 660-701, Korea

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2001