Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker-Reference-Cited by-同舟云学术

Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker

Published:2014-11-24 Issue:49 Volume:62 Page:11862-11868
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Ill-Min¹,Yu Bo-Ra¹,Park Inmyoung²,Kim Seung-Hyun¹

Affiliation:

1. Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea

2. Department of Microbiology, College of Natural Sciences, Pusan National University, Pusandaehak-ro 63 beon-gil, Geumjeong-gu, Pusan 609-735, Republic of Korea

Funder

Konkuk University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5033944

Reference37 articles.

1. United States Department of Agriculture (USDA). Production, Supply and Distribution (PSD) Online;http://apps.fas.usda.gov/psdonline/psdhome.aspx.

2. The Molecular Biology of Rice

3. Estimating the amino acid composition in milled rice by near-infrared reflectance spectroscopy

4. Studies on the essential amino acid composition, protein fractions and biological value (BV) of some new varieties of rice

5. Protein Digestibility-Corrected Amino Acid Scores for Bean and Bean−Rice Infant Weaning Food Products

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