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Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour
Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour
2018
장세원
서동호
금준석
박종대
최현욱
성정민
최윤상
이병호
Keywords:
Tissue transglutaminase
Biochemistry
Materials science
quality characteristics
rice flour
Food science
Chemistry
Correction
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