Quality Characteristics of <i>Sulgidduk</i> Made with Special Rice and High-Yielding Rice-Reference-Cited by-同舟云学术

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Quality Characteristics of Sulgidduk Made with Special Rice and High-Yielding Rice

Published:2023-08-31 Issue:8 Volume:52 Page:856-863
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Cho Hyun Min¹^ORCID,Lee So Yoon¹,Lee Gi Tak¹,Jung Yun Jo¹,Jo Yeon Jae¹,Park Hyun Jin²,Lee Jun Soo¹,Jeong Heon Sang¹^ORCID

Affiliation:

1. Department of Food Science & Biotechnology Chungbuk National University

2. National Institute of Crop Science, Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-08-856.pdf

Reference32 articles.

1. Ahn GJ. Quality characteristics and antioxidantive actives of sulgidduk added mugwort powder. Culi Sci Hos Res. 2019. 25(6):184-193.

2. Ahn SL. Quality characteristics of sulgidduk by the addition wheat sprouts powder. Culi Sci Hos Res. 2020. 26(7):105-115.

3. AOAC. Official methods of analysis. 18th ed. Association of Official Analytic Chemists International. 2005. p 112-113.

4. Cho MZ. Effect of addition of black pigmented rice on the quality of colored Sulgiddeok. Korean J Food Nutr. 2001. 14:507-511.

5. Choi CH, Kim YB, Kwon KH. Quality characteristics and antioxidant activities of Sulgidduck with black sesame. Culi Sci Hos Res. 2021. 27(7):151-159.

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