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Cited by
- Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.643
- Comparison of Quality Characteristics on Sulgidduk Made from White and Pigmented Rice vol.50, pp.7, 2021, https://doi.org/10.3746/jkfn.2021.50.7.725