Open AccessQuality and Antioxidant Characteristics of Cooked Rice Influenced by the Mixing Rate of Glutinous Rice and Cooking Methods
Author(s) -
김미정,
이경하,
김현주,
고지연,
이석기,
박혜영,
심은영,
오세관,
이춘기,
우관식
Publication year - 2017
Publication title -
korean journal of crop science/han'gug jagmul haghoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-8432
pISSN - 0252-9777
DOI - 10.7740/kjcs.2017.62.2.096
Subject(s) - food science , dpph , chemistry , flavonoid , fermentation , abts , polyphenol , antioxidant , alcohol , oryza sativa , steaming , palatability , rice protein , biochemistry , gene