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피인용 문헌
- Sensory Characteristics of Rice Confections by Descriptive Analysis vol.31, pp.1, 2016, https://doi.org/10.7318/KJFC/2016.31.1.105
- Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons vol.31, pp.4, 2016, https://doi.org/10.1111/joss.12215
- Quality Characteristics of Yukwa (Fried Glutinous Rice Cake) with Curry Powder vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.211
- 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
- Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition vol.199, 2016, https://doi.org/10.1016/j.foodchem.2015.12.046
- Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas vol.49, pp.6, 2016, https://doi.org/10.5657/KFAS.2016.0750
- 새만금 복합곡물단지의 6차산업화 모델 분석 vol.25, pp.2, 2013, https://doi.org/10.7851/ksrp.2019.25.2.063