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Publications by A‐Reum Ryu
Combination of Rice Varieties and Cooking Methods Resulting in a High Content of Resistant Starch
Cereal Chemistry
Organic Chemistry
Food Science
Related publications
Influence of Packaging Materials and Storage Methods on Some Cooking and Eating Quality Characteristics for Some Rice Varieties.
Journal of Plant Production
Adhesion of Probiotic Bacteria to Resistant Rice Starch
American Journal of Applied Sciences
Multidisciplinary
Resistant Starch Content of Traditional Indian Legume Preparations
Current Research in Nutrition and Food Science
Medicine
Food Science
Resistant-Starch Formation in High-Amylose Maize Starch
Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads
Studies on Starch Contained in the Tissues of Rice Plant : V. Property of Starch in Glutinous Varieties
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Infectivity of Rice Viruses to the Varieties Resistant to Rice Stripe Virus.
Japanese Journal of Phytopathology
Classification of Rice Varieties Using Artificial Intelligence Methods
International Journal of Intelligent Systems and Applications in Engineering
Physicochemical Properties of High-Amylose Rice Varieties
Food Engineering Progress
Food Science
