Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley.

Choi IS, Kwak EJ

DOI: 10.1111/1750-3841.71302
Published: 2026 Aug
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71302,
  title = {Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley.},
  author = {Choi IS and Kwak EJ},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71302},
  url = {https://doi.org/10.1111/1750-3841.71302}
}

RIS

TY  - JOUR
TI  - Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley.
AU  - Choi IS
AU  - Kwak EJ
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71302
UR  - https://doi.org/10.1111/1750-3841.71302
ER  -

APA

IS, C., & EJ, K. (2026). Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley.. Journal of food science. https://doi.org/10.1111/1750-3841.71302

Source records

pubmed · retrieved 2026-09-27T12:19:19.584Z