Gluten-free noodles made based on germinated organic red rice: chemicalcomposition, bioactive compounds, antioxidant activity and sensory evaluation | Zendy

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Gluten-free noodles made based on germinated organic red rice: chemicalcomposition, 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

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