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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Vydáno v:Prev Nutr Food Sci
Hlavní autoři: Woo, Koan Sik, Kim, Hyun-Joo, Lee, Ji Hae, Ko, Jee Yeon, Lee, Byong Won, Lee, Byoung Kyu
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Nutrition 2018
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5894786/
https://ncbi.nlm.nih.gov/pubmed/29662848
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.1.52
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