The Addition of Freekeh (Triticum curum) Improves the Quality Characteristics, Retrogradation Properties, and Antioxidant Activities of Sulgidduk (Rice Cake) - koreascholar

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The Addition of Freekeh (Triticum curum) Improves the Quality Characteristics, Retrogradation Properties, and Antioxidant Activities of Sulgidduk (Rice Cake)

Si Yeon Kim, Ka-Young Song, Hyeonbin O, So Yeon Shin, Phyrim Lee, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375293

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한국식품영양학회 학술대회논문집

2018년 한국식품영양학회 하계학술대회 (2018.06)
p.127

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Si Yeon Kim(Dept. of Food and Nutrition, Korea University)
Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Hyeonbin O(Dept. of Food and Nutrition, Korea University)
So Yeon Shin(Dept. of Food and Nutrition, Korea University)
Phyrim Lee(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

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