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피인용 문헌
- Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers vol.9, pp.10, 2015, https://doi.org/10.3390/foods9101463
- Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity vol.28, pp.3, 2015, https://doi.org/10.11002/kjfp.2021.28.3.391
- Effects of Guar Gum and Salt on the Consumer Acceptability, Sensory Profile and Rheological Behavior of Soft Tofu Stew Sauce vol.31, pp.4, 2015, https://doi.org/10.17495/easdl.2021.8.31.4.203