E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

You TY, Seo JH, Hong CY, Shin TW, Jo YJ, Kwak JE, Lee J, Jeong HS. Comparison of Quality Characteristics on Sulgidduk Made from White and Pigmented Rice. Journal of the Korean Society of Food Science and Nutrition 2021;50:725-731. https://doi.org/10.3746/jkfn.2021.50.7.725

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :