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Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition
Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition
2021
Jae-Hee Park
Eunjeong Seong
Huijin Heo
Hyun Joo Kim
Heon Sang Jeong
Junsoo Lee
Keywords:
Chemistry
Food science
Antioxidant
Sorghum
quality characteristics
shell
Correction
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