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Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk using an Oven and Its Quality Properties

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  • URLhttps://db.koreascholar.com/Article/Detail/375599
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한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • So-Yeon Shin(Dept. of Food and Nutrition, Korea University)
  • Ka-Young Song(Dept. of Food and Nutrition, Korea University)
  • Hyeon-Bin O(Dept. of Food and Nutrition, Korea University)
  • Ki-Youeng Joung(Dept. of Food and Nutrition, Korea University)
  • Young-Soon Kim(Dept. of Food and Nutrition, Korea University)