Hot Pepper Extract Enhanced the Quality Characteristics and Antioxidant Potentials of Scorched Rice Chips, Nuroong-gi

Author(s): Kil-Su Jang, Sanjeev Kumar Dhungana, Il-Doo Kim, Young-Joon Choi, Chan-Yong Kim

Keywords: Antioxidant Potential, Hot Pepper, Nuroong-gi, Overall Acceptance

Abstract   References Volume 7 - Jun 2018 DOI: 10.18483/ijSci.1678

Cite this Article:
Chan-Yong Kim, Hot Pepper Extract Enhanced the Quality Characteristics and Antioxidant Potentials of Scorched Rice Chips, Nuroong-gi, International Journal of Sciences 06(2018):10-16 DOI: 10.18483/ijSci.1678