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Issue Date | Title | Author(s) | Type |
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2020 | Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup | 김광옥 | Article |
2020 | Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs | 김광옥; 이은경; 정서진 | Article |