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Variations with Respect to Acceptance of Pudding Samples Prepared Using Rice Flour-Based Premix Products as a Function of the Type of Consumer Acceptance Test: Standardized Central Location Test versus Home-Use Test
기호도 검사방법이 쌀가루 기반의 프리믹스 제품으로 만든 푸딩 시료들의 소비자 기호도에 미치는 영향: 실험실 검사와 가정사용 검사 간의 비교

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.1, 2018년, pp.87 - 95  

Seo, Han-Seok ,  Lee, Jihyun ,  Lee, KwangRag ,  Lee, Sunghee ,  Lee, JunYoung

초록이 없습니다.

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