Open AccessEffect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies
Author(s) -
Ki Youeng Joung,
KaYoung Song,
O Hyeonbin,
Yangyang Zhang,
So Yeon Shin,
Young Soon Kim
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.2017.33.2.127
Subject(s) - black rice , dpph , food science , chemistry , sorghum , abts , brown rice , flavonoid , gluten free , horticulture , polyphenol , gluten , mathematics , agronomy , antioxidant , biology , raw material , biochemistry , organic chemistry
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