Kim, Seung Mi <br/><br/>
Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder.  [electronic resource] 

 -  Preventive nutrition and food science  Jun 2012 
 - 152-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2287-1098 
<br/><br/><label>Standard No.: </label>10.3746/pnf.2012.17.2.152  doi