Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant |
Kim, Tae-Kyung
(Food Processing Research Center, Korea Food Research Institute)
Hong, Seung-Hee (Food Processing Research Center, Korea Food Research Institute) Ku, Su-Kyung (Food Processing Research Center, Korea Food Research Institute) Kim, Young-Boong (Food Processing Research Center, Korea Food Research Institute) Jeon, Ki-Hong (Food Processing Research Center, Korea Food Research Institute) Choi, Hee-Don (Food Processing Research Center, Korea Food Research Institute) Park, Jong-Dae (Food Processing Research Center, Korea Food Research Institute) Park, Kwoan-Sik (JIN Food System) Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute) |
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