Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio

This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture w...

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Detalles Bibliográficos
Autores principales: Woo, Koan Sik, Kim, Hyun-Joo, Lee, Ji Hae, Ko, Jee Yeon, Lee, Byong Won, Lee, Byoung Kyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2018
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5894786/
https://www.ncbi.nlm.nih.gov/pubmed/29662848
http://dx.doi.org/10.3746/pnf.2018.23.1.52

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5894786/
https://www.ncbi.nlm.nih.gov/pubmed/29662848
http://dx.doi.org/10.3746/pnf.2018.23.1.52

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