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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2018
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| Materias: | |
| 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 |