Utilization of brown rice flour as a functional ingredient in instant fried noodles

Journal of the Korean Society for Applied Biological Chemistry

Volumn 58, Issue 5, 2015, Pages 637-642

  Kim, Hyeon Ji ^a   Baek, Jeong Ju ^a   Min, Byung Jung ^b   Kim, Jong Hoon ^b   Yoo, Sang Ho ^a   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Nongshim ^*  (South Korea)

Author keywords

Brown rice; Functional property; Instant fried noodle; Peroxide value

Indexed keywords

TRITICUM AESTIVUM;

EID: 84940394122     PISSN: 17382203     EISSN: 2234344X     Source Type: Journal    
DOI: 10.1007/s13765-015-0086-y     Document Type: Article

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