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Showing results 1 to 3 of 3

Issue DateTitleAuthor(s)Type
2020Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup김광옥Article
2018Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang김광옥; 이소민Article
2021The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles정서진Article
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