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221
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga Hyung Hong, | 한국식품과학회 | 2003 ,
222
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Soo Sun Lim, | 한국식품과학회 | 2003 ,
223
Anti-complementary Activity of Aliphatic Fatty Acids
Anti-complementary Activity of Aliphatic Fatty Acids
Jin Ok Yang, | 한국식품과학회 | 2001 ,
224
Iron(III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)
Iron(III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)
Gil-Hwan An, | 한국식품과학회 | 2001 ,
225
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Dae Young Kwon, | 한국식품과학회 | 2003 ,
226
Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture, Na+, Ca2+and Calmodulin Gene during Salting
Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture, Na+, Ca2+and Calmodulin Gene during Salting
In-Kyung Park, | 한국식품과학회 | 2001 ,
227
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Suk-Shik Kim, | 한국식품과학회 | 2001 ,
228
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Suk-Shin Kim, | 한국식품과학회 | 2001 ,
229
Macrophage Stimulating Activity of Water Extract from Defatted Perilla Seeds(Perilla frutescens var.japonica)
Macrophage Stimulating Activity of Water Extract from Defatted Perilla Seeds(Perilla frutescens var.japonica)
Hyang Sook Chun, | 한국식품과학회 | 2002 ,
230
Characteristics of Fig-added Traditional Kochujang
Characteristics of Fig-added Traditional Kochujang
Young-Soo Kim, | 한국식품과학회 | 2002 ,
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