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Sin JH, Gu BJ, Ryu GH. Quality Characteristics of Plant-Based Jangjorim Created by Gluten-Free High-Moisture Extruded Meat Analog according to the Rice Protein Isolate. Journal of the Korean Society of Food Science and Nutrition 2024;53:1074-1083. https://doi.org/10.3746/jkfn.2024.53.10.1074

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