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211
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Seok-Joong Kim, | 한국식품과학회 | 2004 ,
212
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 ,
213
Characteristics of the Red Rice Fermented with Fungus Monascus
Characteristics of the Red Rice Fermented with Fungus Monascus
Mee Ra Rhyu, | 한국식품과학회 | 2000 ,
214
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 ,
215
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Sang Moo Kim, | 한국식품과학회 | 2000 ,
216
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
Yeun Suk Gu, | 한국식품과학회 | 1999 ,
217
Determination of Reaction Kinetic Parameters for Inactivation of Enzymes Usinga Differential Scanning Calorimeter
Determination of Reaction Kinetic Parameters for Inactivation of Enzymes Usinga Differential Scanning Calorimeter
Joong Hyuck Auh, | 한국식품과학회 | 1999 ,
218
Antitumor Activities of Extracts and Lectin from Viscum album L. and Viscum album var. coloratum on Cultured HL-60 Cells
Antitumor Activities of Extracts and Lectin from Viscum album L. and Viscum album var. coloratum on Cultured HL-60 Cells
Won-Bong Park, | 한국식품과학회 | 1999 ,
219
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 ,
220
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Baek Joseph, | KFN(한국식품영양과학회) | 2002 ,
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