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

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Koan Sik Woo(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Eun-Yeong Sim(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Jee Yeon Ko(Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Hyun-Joo Kim(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Byong Won Lee(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Yu Young Lee(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Ji Hae Lee(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Byoung Kyu Lee(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Sea Kwan Oh(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)

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