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DOI:https://doi.org/10.12719/KSIA.2015.27.3.285
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Evaluation of the Taste of Cooked Rice with Different Rice Cultivars Using Taste Sensing System
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DOI:https://doi.org/10.12719/KSIA.2015.27.2.172
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Varietal Preference of Grain Appearance and Sensory of African on Rice Ecotypes
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DOI:https://doi.org/10.12719/KSIA.2014.26.3.232
Open abstract -
Quality Characteristics of Soybean Curd Processed with Green Cotyledon Colored Soybean
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DOI:https://doi.org/10.12719/KSIA.2014.26.2.135
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Journal of the Korean Society of International Agriculture :: Vol.24 No.4 pp.404-411
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