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Food Engineering Progress :: Vol.26 No.1 pp.27-35
DOI:https://doi.org/10.13050/foodengprog.2022.26.1.27
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Fermentation of Germinated Green Coffee Bean with Bifidobacteria
Food Engineering Progress :: Vol.25 No.4 pp.325-330
DOI:https://doi.org/10.13050/foodengprog.2021.25.4.325
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Food Engineering Progress :: Vol.25 No.3 pp.197-204
DOI:https://doi.org/10.13050/foodengprog.2021.25.3.197
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Food Engineering Progress :: Vol.24 No.4 pp.383-388
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.383
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Food Engineering Progress :: Vol.24 No.3 pp.200-206
DOI:https://doi.org/10.13050/foodengprog.2020.24.3.200
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The Compositional and Functional Properties of Kombucha: A Literature Review
Food Engineering Progress :: Vol.24 No.1 pp.1-14
DOI:https://doi.org/10.13050/foodengprog.2020.24.1.1
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Food Engineering Progress :: Vol.24 No.1 pp.23-30
DOI:https://doi.org/10.13050/foodengprog.2020.24.1.23
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Quality Characteristics of Beer with Pine Bark Extract
Food Engineering Progress :: Vol.24 No.1 pp.38-44
DOI:https://doi.org/10.13050/foodengprog.2020.24.1.38
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Effects of Quality Properties and Antioxidant Activity on Yogurt added with Tagatose and Barley
Food Engineering Progress :: Vol.24 No.1 pp.45-53
DOI:https://doi.org/10.13050/foodengprog.2020.24.1.45
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Quality Characteristics of the Fermented Mulberry Leaves
Food Engineering Progress :: Vol.23 No.4 pp.251-257
DOI:https://doi.org/10.13050/foodengprog.2019.23.4.251
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Brewing Characteristics of Wickerhamomyces anomalus SC-1 Isolated from Korean Traditional Nuruk
Food Engineering Progress :: Vol.23 No.3 pp.223-228
DOI:https://doi.org/10.13050/foodengprog.2019.23.3.223
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Food Engineering Progress :: Vol.22 No.4 pp.295-303
DOI:https://doi.org/10.13050/foodengprog.2018.22.4.295
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Food Engineering Progress :: Vol.22 No.3 pp.256-263
DOI:https://doi.org/10.13050/foodengprog.2018.22.3.256
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Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88
Food Engineering Progress :: Vol.21 No.4 pp.403-408
DOI:https://doi.org/10.13050/foodengprog.2017.21.4.403
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Food Engineering Progress :: Vol.21 No.3 pp.242-248
DOI:https://doi.org/10.13050/foodengprog.2017.21.3.242
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Effect of Millimeter Waves on Quality Characteristics of Cheonggukjang
Food Engineering Progress :: Vol.21 No.2 pp.126-131
DOI:https://doi.org/10.13050/foodengprog.2017.21.2.126
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Evaluation of Antimicrobial Activity of Steamed and Fermented Asparagus cochinchinenesis
Food Engineering Progress :: Vol.21 No.2 pp.143-149
DOI:https://doi.org/10.13050/foodengprog.2017.21.2.143
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Food Engineering Progress :: Vol.20 No.4 pp.278-284
DOI:https://doi.org/10.13050/foodengprog.2016.20.4.278
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Food Engineering Progress :: Vol.19 No.4 pp.420-426
DOI:https://doi.org/10.13050/foodengprog.2015.19.4.420
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Quality Characteristics of the Fermented Angelica Leaves
Food Engineering Progress :: Vol.19 No.1 pp.14-20
DOI:https://doi.org/10.13050/foodengprog.2015.19.1.14
Open abstract