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공과대학
식품생명공학과
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Results 1-6 of 6 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
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2009
Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack)
김광옥
Article
2009
Sensory characteristics and consumer acceptability of decaffeinated green teas
김광옥; 이혜성
Article
2009
Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins
김광옥; 김영석
Article
2009
Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort
김광옥; 박진병
Article
2009
Chemical composition of green teas according to processing methods and extraction conditions
김광옥; 김영경
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
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