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Effect of Black Rice Powder on the Quality Properties of Pork Patties.

Korean J Food Sci Anim Resour · 2017 · PMC5355586 · PMID 28316473

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a decreasing trendno p-value reported
The rates of reduction in the diameter and thickness according to the amount of black rice powder added were 8.72-21.71% and 7.57-35.55%, respectively, which showed a decreasing trend as the amount of black rice powder added increased.

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