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Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363
DOI:https://doi.org/10.7318/KJFC/2016.31.4.357
Open abstract -
Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.243-249
DOI:https://doi.org/10.7318/KJFC/2016.31.3.243
Open abstract