Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker

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Title
Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 176, Issue -, Pages 45-53
Publisher
Elsevier BV
Online
2014-12-19
DOI
10.1016/j.foodchem.2014.12.024

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