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Effect of Cooking Methods on Quality and Physicochemical Characteristics of Cooked-Rice Supplemented with Different Amounts of Colored Rice

Woo, Koan Sik ; Kim, Hyun-Joo ; Cho, Dong-Hwa ; [et al.]

The Korean Society of Food Science and Nutrition ; 2018

In: Journal of the Korean Society of Food Science and Nutrition Vol. 47, No. 3 ( 2018-03-31), p. 298-308

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In: Journal of the Korean Society of Food Science and Nutrition, The Korean Society of Food Science and Nutrition, Vol. 47, No. 3 ( 2018-03-31), p. 298-308

Type of Medium: Online Resource

ISSN: 1226-3311 , 2288-5978

Uniform Title: 유색미 첨가 밥의 품질 및 이화학 특성에 미치는 취반방법의 영향

URL: Article

DOI: 10.3746/jkfn.2018.47.3.298

Language: English

Publisher: The Korean Society of Food Science and Nutrition

Publication Date: 2018

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Kooperativer Bibliotheksverbund

Berlin Brandenburg