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131
Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties
Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties
Seung-Yong Cho, | 한국식품과학회 | 2001 ,
132
Development of Semi-Solid Infant Foods with α-Rice Flour and Modified Potato Starch
Development of Semi-Solid Infant Foods with α-Rice Flour and Modified Potato Starch
Heesun Choi, | 한국식품과학회 | 2001 ,
133
Prediction of Bread-Making Properties Using Intrinsic Wheat Quality Characteristics
Prediction of Bread-Making Properties Using Intrinsic Wheat Quality Characteristics
Nam-Ji Cho, | 한국식품과학회 | 2001 ,
134
Extractive Nitrogenous Constituents and Their Monthly Variation of Fresh Laver Porphyra yezoensis
Extractive Nitrogenous Constituents and Their Monthly Variation of Fresh Laver Porphyra yezoensis
Choon-Kyu Park, | 한국식품과학회 | 2001 ,
135
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Sun Mi Choi, | KFN(한국식품영양과학회) | 2002 ,
136
Antioxidative Activity of the Korean Wild Leafy Vegetables: Aster scaber and Ligularia fischeri
Antioxidative Activity of the Korean Wild Leafy Vegetables: Aster scaber and Ligularia fischeri
Youn Ok Cho, | KFN(한국식품영양과학회) | 2002 ,
137
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Inwook Choi,, | 한국식품과학회 | 2004 ,
138
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
139
Analysis of Residence Time Distribution During Twin - Screw Extrusion of Wheat Bran
Analysis of Residence Time Distribution During Twin - Screw Extrusion of Wheat Bran
Chong Tai Kim, | 한국식품과학회 | 2000 ,
140
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Cho Woo-Jin, | KFN(한국식품영양과학회) | 2002 ,
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Administrative Theory & Praxis (Administrative Theory & Praxis)
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2
American Journal of Criminal Law
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3
American Journal of Psychotherapy
Association for the Advancement of Psychotherapy [, ]
4
American Scholar
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7
American Schools of Oriental Research Newsletter
American Schools of Oriental Research [, ]
8
Amity Journal of Applied Psychology
Amity University Rajasthan [, ]
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Annual of Psychoanalysis
Analytic Press, Inc. [, ]
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Annual Review of Psychology
Annual Reviews Inc. [, ]
11
Applied Cognitive Psychology
John Wiley & Sons Inc. [, ]
12
Applied Neuropsychology
Lawrence Erlbaum Associates [, ]
13
Applied Neuropsychology: Adult
Taylor & Francis Ltd [, ]
14
Applied Psychology: An International Review
Blackwell Publishing Limited [, ]
15
Applied Psychophysiology & Biofeedback
Kluwer Academic Publishers [, ]
16
Asian Journal of Social Psychology
Blackwell Publishing Limited [, ]
17
Australian Journal of Psychology
Australian Psychological Society [, ]
18
Australian Psychologist
Taylor & Francis Ltd [, ]
19
Basic & Applied Social Psychology
Lawrence Erlbaum Associates [, ]
20
Berkeley Journal of Gender, Law & Justice
University of California School of Law [, ]