Open AccessQuality and Antioxidant Characteristics of Cooked Rice Influenced by the Mixing Rate of Glutinous Rice and Cooking Methods
Author(s) -
MiJung Kim,
Kyung Ha Lee,
HyunJoo Kim,
Jee Yeon Ko,
Seuk Ki Lee,
Hye Young Park,
Eun-Yeong Sim,
Sea Kwan Oh,
ChoonKi Lee,
Koan Sik Woo
Publication year - 2017
Publication title -
korean journal of crop science
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 , steaming , palatability , oryza sativa , rice protein , biochemistry , gene
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom