Quality Characteristics of Sanghwabyung Using Quinoa

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한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Hyeonbin O(Department of Integrated Biomedical and Life Sciences Korea University)
Phyrim Lee(Department of Integrated Biomedical and Life Sciences Korea University)
Si Yeon Kim(Department of Integrated Biomedical and Life Sciences Korea University)
Young-Soon Kim(Department of Integrated Biomedical and Life Sciences, Korea University/Department of Food & Nutrition, Korea University)

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