6 results on '"Baik, Byung‐Kee"'
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2. Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas
3. Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
4. Antioxidant and anti‐hypertensive activity of anthocyanin‐rich extracts from hulless pigmented barley cultivars
5. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
6. Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars.
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