국가 R&D 논문 조회
| 논문명 | Effect of Cooking Methods on Phenolic Compounds and Their Radical Scavenging Activity of Cooked Rice and Sorghum Mixtures | ||
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| 학술지 | Journal of Medicinal Food | ISSN | 1096-620X |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019983839 |
| 초록 | This study explored the optimal preparation and the antioxidant levels of rice and sorghum mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and sorghum ... | ||
잡곡밥의 기호도 및 식미증진을 위한 혼합비율 설정(Mixing ratio setting for improving quality characteristics and sensory of multi-grain rice)
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