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Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap
Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.53-60
DOI:https://doi.org/10.7318/KJFC/2019.34.1.53
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Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder
Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.235-243
DOI:https://doi.org/10.7318/KJFC/2017.32.3.235
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Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.444-453
DOI:https://doi.org/10.7318/KJFC/2014.29.5.444
Open abstract