Choi, E., Jo, H., Sohn, K. H., Kang, T., Kim, B., Lee, K. P., . . . Ko, S. (2016). Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes. Food Sci Biotechnol.

Choi, Eunhye, Hye-Eun Jo, Kee Hyuk Sohn, Tae-Young Kang, Bumsik Kim, Kang Pyo Lee, Jung Sook Han, Suyong Lee, and Sanghoon Ko. "Effect of Steaming, Freezing, and Re-steaming On the Texture Properties of Non-glutinous Rice Cakes." Food Sci Biotechnol 2016.

Choi, Eunhye, et al. "Effect of Steaming, Freezing, and Re-steaming On the Texture Properties of Non-glutinous Rice Cakes." Food Sci Biotechnol 2016.