Texture properties and radical scavenging ability of porridge products based on beans, grains, and nuts

Journal of the Korean Society for Applied Biological Chemistry

Volumn 56, Issue 1, 2013, Pages 77-82

  Shim, Soon Mi ^a   Lim, Seung Yong ^b  

^a Sejong University   (South Korea)

^b Kunsan National University   (South Korea)

Author keywords

cereal based porridge; plain rice porridge; radical scavenging ability; sensory; texture

Indexed keywords

EID: 84874303681     PISSN: 17382203     EISSN: 2234344X     Source Type: Journal    
DOI: 10.1007/s13765-012-2219-x     Document Type: Article

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