Bread-making properties of rice bread added with naked oat flours
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.1.68
Reference22 articles.
1. A new early-heading and high-yielding naked oat cultivar for human consumption, ‘Choyang’;Han;Korean J Breed Sci,2008
2. Avena sativa (Oat), a potential neutraceutical and therapeutic agent: an overview;Singh;Crit Rev Food Sci Nutr,2013
3. Oat β-glucan: physico- chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties;Wang;Br J Nutr,2014
4. Cholesterol-lowering effects of oat β-glucan: a meta- analysis of randomized controlled trials;Whitehead;Am J Clin Nutr,2014
5. Physicochemical properties and β-glucan contents of Korean naked oat (Avena sativa L.) cultivars;Lee;Korean J Food Sci Technol,2017
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents;Korean Journal of Food Preservation;2023-10
2. Physicochemical Properties of Traditional Kochujang Added with Naked Oat Flours;Family and Environment Research;2022-05-25
3. Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder;Journal of the Korean Society of Food Science and Nutrition;2021-10-31
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