Open AccessEffect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet
Author(s) -
MiJung Kim,
Kyung Ha Lee,
Jee Yeon Ko,
HyunJoo Kim,
Seuk Ki Lee,
Hye Young Park,
Eun-Yeong Sim,
Dong-Hwa Cho,
Sea Kwan Oh,
Koan Sik Woo
Publication year - 2017
Publication title -
han'gug sigpum yeong'yang haghoeji/han-guk sikpum yeong-yang hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2017.30.2.218
Subject(s) - food science , chemistry , dpph , abts , polyphenol , antioxidant , fermentation , alcohol , biochemistry