Open AccessA Study on Antioxidant Activity of Bread with Waxy Black Rice Flour Added
Author(s) -
김원모,
Yoon-Shin Lee
Publication year - 2007
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2007.13.4.014
Subject(s) - black rice , food science , antioxidant , rice flour , bread making , wheat flour , chemistry , biochemistry , raw material , organic chemistry