Physicochemical and antioxidant properties of rice cooked...

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Journal of Food Biochemistry 2018 / 09

Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods

Lee, Ji Hae, Kim, Hyun-Joo, Lee, Byong Won, Lee, Yu Young, Lee, Byoung Kyu, Ko, Jee Yeon, Woo, Koan Sik
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Language:
english
Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.12671
Date:
September, 2018
File:
PDF, 888 KB
english, 2018
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