:: Journal of The Korean Society of Food Culture ::

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Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)

Garam Choi, Sol Lee, Kyong Ae Lee, Malshick Shin, Hyang Sook Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.119-128

DOI:https://doi.org/10.7318/KJFC/2014.29.1.119
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