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피인용 문헌
- Quality Characteristics of Doenjang Added with Root Vegetables Powder vol.29, pp.4, 2014, https://doi.org/10.17495/easdl.2019.8.29.4.326
- Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions vol.28, pp.3, 2014, https://doi.org/10.11002/kjfp.2021.28.3.344