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공과대학
식품생명공학과
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Results 31-40 of 40 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2007
Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion
김광옥
Article
2007
Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide
김광옥; 김영석
Article
2004
Consumers report preferences when they should not: A cross-cultural study
김광옥
Article
2001
Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice
김광옥
Article
2009
Changes in microflora, enzyme activities and microscopic structure of waxy rice and steeping water in response to different steeping conditions during preparation of gangjung
김광옥
Article
2008
Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction
김광옥
Article
2008
Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥; 이혜성
Article
2008
Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies
김광옥; 이혜성
Article
2008
Sensory characteristics and consumer acceptability of various green teas
김광옥; 이혜성; 김영경; 이소민
Article
2005
Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products
김광옥
Article
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이소민
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Consumer acceptability
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blanching
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chestnuts
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