Volume.26 No.2 May 2022
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Food Engineering Progress :: Vol.26 No.2 pp.69-77
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.69
Open abstract -
Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics
Food Engineering Progress :: Vol.26 No.2 pp.78-83
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.78
Open abstract -
Food Engineering Progress :: Vol.26 No.2 pp.84-90
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.84
Open abstract -
Food Engineering Progress :: Vol.26 No.2 pp.91-97
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.91
Open abstract -
Food Engineering Progress :: Vol.26 No.2 pp.98-104
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.98
Open abstract -
A Study on Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products
Food Engineering Progress :: Vol.26 No.2 pp.105-111
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.105
Open abstract -
Food Engineering Progress :: Vol.26 No.2 pp.112-118
DOI:https://doi.org/10.13050/foodengprog.2022.26.2.112
Open abstract