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Preparation of easily chewable and swallowable texture-modified Dongchimi

Yong-Gi Chun1, Chan-Eun Park1, Tae-Rang Seo1

  • 1Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.

Food Science and Biotechnology
|May 19, 2020
PubMed

Keywords:
DongchimiElderly peopleHardnessSensory evaluationTexture modified

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