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Quality Characteristics and Antioxidant Activity of Cooked-rice added Adzuki Bean with Variety and Cooking Method

Koan Sik Woo, Eun-Yeong Sim, Jee Yeon Ko, Hyun-Joo Kim, Byong Won Lee, Yu Young Lee, Ji Hae Lee, Byoung Kyu Lee, Sea Kwan Oh
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/375360
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한국식품영양학회 학술대회논문집
2017년 한국식품영양학회 동계학술대회 (2017.12)
p.100
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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