Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder
This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized s...
| Main Authors: | , , , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Food Science and Nutrition
2012
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866748/ |