1 한귀정, "전기 압력 밥솥 및 전기 밥솥 취반미의 저장 조건에 따른 품질 특성" 한국식품조리과학회 23 (23): 635-643, 2007
2 이점식, "식미 증진을 위한 최적 도정도 구명" 한국작물학회 57 (57): 359-364, 2012
3 서정필, "분자육종법과 관행육종법을 활용한 고식미계통 선발효율성 비교분석" 한국육종학회 46 (46): 250-259, 2014
4 National Institute of Crop Science, "The 2nd workshop on analysis of rice quality, sensory evaluation and grain quality of rice" 2013
5 Okamoto M, "Studies on effect of chemical components on stickiness of cooked rice and their selection methods for breeding" 14 : 1-68, 1994
6 Jellinek G, "Sensory evaluation of food-theory and practice" Ellis Horwood 1985
7 Kim KO, "Sensory evaluation of food" Hakyoun 359-, 2003
8 Kim WJ, "Sensory characteristics of cooked rices differing in moisture contents" 27 : 885-890, 1995
9 Ebitani T, "QTL analysis of “Mido” value, an inbreed selection index for eating quality of rice, using progenies from a cross between japonica and indica variety" 52 : 371-, 2002
10 조영찬, "QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)" 한국육종학회 1 (1): 333-346, 2013
1 한귀정, "전기 압력 밥솥 및 전기 밥솥 취반미의 저장 조건에 따른 품질 특성" 한국식품조리과학회 23 (23): 635-643, 2007
2 이점식, "식미 증진을 위한 최적 도정도 구명" 한국작물학회 57 (57): 359-364, 2012
3 서정필, "분자육종법과 관행육종법을 활용한 고식미계통 선발효율성 비교분석" 한국육종학회 46 (46): 250-259, 2014
4 National Institute of Crop Science, "The 2nd workshop on analysis of rice quality, sensory evaluation and grain quality of rice" 2013
5 Okamoto M, "Studies on effect of chemical components on stickiness of cooked rice and their selection methods for breeding" 14 : 1-68, 1994
6 Jellinek G, "Sensory evaluation of food-theory and practice" Ellis Horwood 1985
7 Kim KO, "Sensory evaluation of food" Hakyoun 359-, 2003
8 Kim WJ, "Sensory characteristics of cooked rices differing in moisture contents" 27 : 885-890, 1995
9 Ebitani T, "QTL analysis of “Mido” value, an inbreed selection index for eating quality of rice, using progenies from a cross between japonica and indica variety" 52 : 371-, 2002
10 조영찬, "QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)" 한국육종학회 1 (1): 333-346, 2013
11 "Institute of Food Technologists"
12 National Institute of Crop Science, "Evaluate the quality and taste of rice" 2003
13 Choi HC, "Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products" 47 : 15-32, 2002