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Won Byong Yoon
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Won Byong Yoon
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Won Byong Yoon
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1
Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review
by
Timilehin Martins Oyinloye
,
Won
Byong
Yoon
Published 2020-03-01
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Article
2
Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes
by
Timilehin Martins Oyinloye
,
Won
Byong
Yoon
Published 2020-03-01
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Article
3
Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste
by
Hyeon Woo Park
,
Won
Byong
Yoon
Published 2018-01-01
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Article
4
Computational Fluid Dynamics (CFD) Modelling and Application for Sterilization of Foods: A Review
by
Hyeon Woo Park
,
Won
Byong
Yoon
Published 2018-05-01
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Article
5
Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review
by
Hwabin Jung
,
Youn Ju Lee
,
Won
Byong
Yoon
Published 2018-06-01
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Article
6
Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation
by
Hyeon Woo Park
,
Jae Won Park
,
Won
Byong
Yoon
Published 2020-02-01
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Article
7
Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size
by
Hwabin Jung
,
Seong-jun Cho
,
Cheol-ho Pan
,
Won
Byong
Yoon
Published 2018-01-01
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Article
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