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Author: Kyung-Il Kim
1 Articles are founded.
Lotus (Nelumbo nucifera ) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
Korean J Food Sci Anim Resour 2017;37(2):219-227.
https://doi.org/10.5851/kosfa.2017.37.2.219
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https://doi.org/10.5851/kosfa.2017.37.2.219