Hasil Pencarian - Gibeom Choi

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  1. 1
    Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

    Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species oleh Yunjin Choi, Jiyeon Chae, Seonghui Kim, Eui-Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho

    Diterbitkan 2023-02-01
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  2. 2
    Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)

    Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida) oleh Chaehyeon Lee, Eui-Cheol Shin, Soo-Young Ahn, Seonghui Kim, Dongyun Kwak, Sangoh Kwon, Yunjin Choi, Gibeom Choi, Hyangyeon Jeong, Jin-Soo Kim, Jung Suck Lee, Suengmok Cho

    Diterbitkan 2022-03-01
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