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Quality Characteristics of Fried Chicken Using Pre-mix Made with the Addition of Floury Rice Powder

Hye-Min Ha, Yeon-Kyeong Lee, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.226-233

DOI:https://doi.org/10.7318/KJFC/2024.39.4.226 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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