Open AccessQuality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder
Author(s) -
Shin-Youn Joo,
Hae-Yeon Choi
Publication year - 2017
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2017.33.1.1
Subject(s) - chewiness , food science , dpph , flavor , lightness , rice flour , chemistry , horticulture , materials science , antioxidant , biology , raw material , biochemistry , physics , organic chemistry , optics
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