Open AccessGluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation
Author(s) -
Mutiara Nugraheni,
. Windarwati,
S. Palupi
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(4).506
Subject(s) - food science , chemistry , gluten free , starch , dpph , red rice , antioxidant , flavonoid , composition (language) , resistant starch , gluten , biochemistry , linguistics , philosophy