DSpace at EWHA: Browsing DSpace

Jump to:: All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z; 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 6 of 6

Issue Date	Title	Author(s)	Type
2018	A cross-cultural study of acceptability and food pairing for hot sauces	정서진	Article
2020	Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup	김광옥	Article
2021	Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein	조미숙; 오지은	Article
2008	Sensory characteristics and consumer liking of commercial sojues marketed in Korea	김광옥; 이혜성	Article
2015	Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers	김광옥; 이소민	Article
2007	Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K	김광옥; 이혜성	Article

NL repository