Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation

Journal of Food Science

Volumn 77, Issue 3, 2012, Pages

  Kong, Suhyun ^a   Kim, Dae Jung ^b   Oh, Sea Kwan ^b   Choi, Im Soo ^b   Jeong, Heon Sang ^a   Lee, Junsoo ^a  

^a Chungbuk National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Antioxidant properties; Black rice bran; Noodle; Texture profile analysis (TPA)

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; POLYPHENOL;

ARTICLE; CHEMISTRY; COOKING; FOOD; FOOD ANALYSIS; METABOLISM; NUTRITIONAL VALUE; RICE;

ANTHOCYANINS; ANTIOXIDANTS; COOKING; FOOD; FOOD ANALYSIS; NUTRITIVE VALUE; ORYZA SATIVA; POLYPHENOLS;

EID: 84863288418     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02590.x     Document Type: Article

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