ScholarWorks@Hanyang University

Browsing by Hwang, Su-YeongAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 2 of 2

SCIESCOPUS
Evaluation of the physicochemical and sensory properties of branched-chain amino acid-fortified perilla mousse after retort sterilisation as a dysphagia dietGo to Link

Jeon, Hye-Ji; Hwang, Su-Yeong; Shin, Weon-Sun

ArticleIssue Date2024CitationInternational Journal of Food Science and Technology, v.59, no.10, pp 7250 - 7262PublisherBlackwell Publishing Inc.
SCIESCOPUS
Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powderGo to Link

Hwang, Su-Yeong; Yu, Jing-Chao; Shin, Weon-Sun

ArticleIssue Date2024CitationInternational Journal of Food Science and Technology, v.59, no.9, pp 6431 - 6442PublisherBlackwell Publishing Inc.
1
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea+82-2-2220-1366

COPYRIGHT © 2024 HANYANG UNIVERSITY.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어