Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder-Reference-Cited by-同舟云学术

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Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder

Published:2013-08-31 Issue:4 Volume:45 Page:521-525
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Kim Hyun Young,Ko Jee Yeon,Kim Jung In,Jung Tae Wook,Yun Hong Tae,Oh In Seok,Jeong Heon Sang,Woo Koan Sik

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201326053672453.pdf

Cited by 5 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. Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity;International Journal of Food Science & Technology;2023-04-14

2. Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition;Journal of the Korean Society of Food Science and Nutrition;2021-10-31

3. Quality Characteristics of Noodles Added with Red Lentil Powder;Journal of the Korean Society of Food Science and Nutrition;2016-09-30

4. Quality Characteristics of Korean Traditional Wines with Puffed Sorghum;Journal of the Korean Society of Food Science and Nutrition;2015-08-31

5. Quality characteristics of noodle added with Aster scaber extracts solution and powder;Korean Journal of Food Preservation;2015-06

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