Open AccessQuality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder
Author(s) -
Hyun Young Kim,
Jee Yeon Ko,
Jung In Kim,
Tae Wook Jung,
Yun Hong,
In Seok Oh,
Heon Sang Jeong,
Koan Sik Woo
Publication year - 2013
Publication title -
korean journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2013.45.4.521
Subject(s) - food science , chemistry , sorghum , polyphenol , antioxidant , ingredient , flavonoid , turbidity , agronomy , biochemistry , biology , ecology
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