Production of black rice cake using ground black rice and medium-grain brown rice-Reference-Cited by-同舟云学术

Production of black rice cake using ground black rice and medium-grain brown rice

Published:2008-06 Issue:6 Volume:43 Page:1078-1082
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Lee Jin-Cheol,Kim Jong-Dae,Hsieh Fu-hung,Eun Jong-Bang

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01569.x/fullpdf

Reference21 articles.

1. Thermal stability of the major color component, cyaniding 3-glucoside, from Korean pigmented rice variety in aqueous solution;Cho;Korean Journal of Agricultural Chemistry and Biotechnology,1996

2. Chemical structure of the major color component from a Korean pigmented rice variety;Cho;Korean Journal Agricultural Chemistry and Biotechnology,1996

3. Isolation and identification of anthocyanin pigments in black rice;Choi;Foods and Biotechnology,1994

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