Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized s...

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Detalles Bibliográficos
Autores principales: Kim, Seung Mi, Lee, Myung Ho, Yang, Sun A, Choi, Young Sim, Jegal, Sung A, Sung, Chang Keun, Mo, Eun Kyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2012
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866748/
https://www.ncbi.nlm.nih.gov/pubmed/24471077
http://dx.doi.org/10.3746/pnf.2012.17.2.152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866748/
https://www.ncbi.nlm.nih.gov/pubmed/24471077
http://dx.doi.org/10.3746/pnf.2012.17.2.152

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