Cooking Properties and Antioxidant Activity of Cooked Rice According to the Addition of Glutinous and Non-glutinous Sorghum |
Woo, Koan Sik
(Dept. of Functional Crop, National Institute of Crop Science, RDA)
Ko, Jee Yeon (Dept. of Functional Crop, National Institute of Crop Science, RDA) Kim, Jung In (Dept. of Functional Crop, National Institute of Crop Science, RDA) Lee, Jae Saeng (Dept. of Functional Crop, National Institute of Crop Science, RDA) Song, Seuk Bo (Dept. of Functional Crop, National Institute of Crop Science, RDA) Cho, Jae Min (Dept. of Functional Crop, National Institute of Crop Science, RDA) Jung, Tae Wook (Dept. of Functional Crop, National Institute of Crop Science, RDA) Kim, Ki Young (Dept. of Functional Crop, National Institute of Crop Science, RDA) Oh, In Seok (Dept. of Functional Crop, National Institute of Crop Science, RDA) |
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