A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

Autor:	Yoon-Shin Lee
Rok vydání:	2008
Předmět:	Horticulture Antioxidant Chemistry Black rice medicine.medical_treatment medicine General Earth and Planetary Sciences Quality characteristics Green tea General Environmental Science
Zdroj:	Culinary Science & Hospitality Research. 14:1-13
ISSN:	2466-1023 2466-0752
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a32300447403d07e948f6d1dea31f2ed https://doi.org/10.20878/cshr.2008.14.4.001 Zobrazit plný text záznamu