Effects of Using Black Rice on Quality and Functional Properties of 'Dodamssal' Rice Noodles Containing Resistant Starch
Author:
Affiliation:
1. Department of Central Area Crop Science, National Institute of Crop Science, RDA
2. Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University
3. Chuncheon Branch, National Institute of Crop Science, RDA
Funder
Rural Development Administration
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-10-1040.pdf
Reference31 articles.
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3. Choi SW, Nam SH, Choi HC. Antioxidative activity of ethanolic extracts of rice bran. Foods Biotech. 1994. 5:305-309.
4. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
5. Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo)
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