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Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet
Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet
2017
Mi Jung Kim
Kyung Ha Lee
Jee Yeon Ko
Hyun-Joo Kim
Seuk-Ki Lee
Hye Young Park
Eun-Yeong Sim
Dong-Hwa Cho
Sea Kwan Oh
Koan-Sik Woo
Keywords:
Antioxidant
Horticulture
Chemistry
cooking methods
Biology
Correction
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