Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder |
Kim, Seung-Mi
(Research and Development Center, DBIO Incorporation)
Lee, Myung-Ho (Department of Hotel Culinary Arts, Shinheung College) Yang, Sun-A (Research and Development Center, DBIO Incorporation) Choi, Young-Sim (Department of Food and Culinary Arts, Suwon Women's College) JeGal, Sung-A (Research and Development Center, DBIO Incorporation) Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University) Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) |
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