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피인용 문헌
- Effects of Waxy Rice Moisture Content and Rate of CO2 Injection on Characteristics of Extruded Pellets and Vacuum-Puffed Yukwa (a Korean Traditional Snack) vol.90, pp.2, 2013, https://doi.org/10.1094/CCHEM-06-12-0075-R
- Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1407
- Optimization of the Preparation of Rice Snack by Response Surface Methodology vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.454
- Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition vol.43, pp.5, 2011, https://doi.org/10.9721/KJFST.2011.43.5.583