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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

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This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black
rice bran only (T1), or with black rice bran and one of the following four types of organic
acid: ascorbic ...

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Introduction
Results and Discussion
Conclusion
Acknowledgements

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