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Bread processing characteristics of cultivar ‘Hwanggeumal’ in the regional yield trials (RYT, 2018~2019).
| Cultivar | Bread characteristics | |
|---|---|---|
| Bread loaf volume (mL) | Hardness (N) | |
| Hwanggeumal | 994±35.00a | 1.02±0.45b |
| Jokyung | 804±26.52b | 2.34±0.36a |
a-bValues followed by the same letters within same are not significantly different at p<0.05.