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

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Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

DOI:https://doi.org/10.7318/KJFC/2018.33.6.588
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