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2. p. 12 Physico-Chemical and Sensory Characteristics of Commercial Omija-cheong
Dayeon Yoon, Ah Young Yun, Youngbin Jang, Eunmi Koh
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.12 |
3. p. 21 Optimization of Sulgidduck Prepared with Mealworm Powder, Sugar and Skim Milk Powder Using the Response Surface Methodology
Myeong Jang, Ji Eun Lee, Hyeon Hee Yu, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.21 |
5. p. 46 Characteristics of Solid-State Fermentation Mash and Distilled Liquor Prepared Using Sorghum Variety ‘ Chengpung ’
Je Young Shin, Heui-Yun Kang, Bo-Ra Lim, Han-Seok Choi
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.46 |
8. p. 73 Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper
Hyeon-Hee Yu, Young-Min Lee, Mina Kim, Donghyuk Kim, Juyoung Lee, Jounghee Lee
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.73 |
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