Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Ji Hae Lee , Hyun ‐Joo Kim , Byong Won Lee , Yu Young Lee , Byoung Kyu Lee , Jee Yeon Ko , Koan Sik Woo Source Type: research