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281
Development of Optimized Feed Formulation Using Agricultural and Marine By-products
Development of Optimized Feed Formulation Using Agricultural and Marine By-products
Gyu Hong Han, | 한국식품과학회 | 2003 ,
282
Properties of Potato Starch and Soy Protein Isolate Gels Containing Emulsified Oil Droplets
Properties of Potato Starch and Soy Protein Isolate Gels Containing Emulsified Oil Droplets
Kyung-Hee Kim, | 한국식품과학회 | 2000 ,
283
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung Hee Kim, | 한국식품과학회 | 2003 ,
284
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee Yun Kim, | 한국식품과학회 | 2003 ,
285
The Relationship Between Sensory Quality and Market Price of Rice in Korea
The Relationship Between Sensory Quality and Market Price of Rice in Korea
Sang Sook Kim, | 한국식품과학회 | 2000 ,
286
Molecular Cloning and Characterization of a Thennostable Pullulanase from a Thermus Strain IM6501
Molecular Cloning and Characterization of a Thennostable Pullulanase from a Thermus Strain IM6501
Tae-Jip Kim, | 한국식품과학회 | 2000 ,
287
5'-Phosphodiesterase Activity from Malt Rootlets
5'-Phosphodiesterase Activity from Malt Rootlets
Won-Jong Lee, | 한국식품과학회 | 2000 ,
288
Effect of Palmiwon on Diabetes-prone BB Rats
Effect of Palmiwon on Diabetes-prone BB Rats
Yoon Gyeong Lee, | 한국식품과학회 | 2000 ,
289
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sung Hyun Shon, | 한국식품과학회 | 2003 ,
290
Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
Kyung Wook Lee, | 한국식품과학회 | 2003 ,
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