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1
Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
Suk Shin Kim, | 한국식품과학회 | 2005 ,
2
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 ,
3
Time-Resolved Differential Reflection Measurements on Ga₁-xMnxAs
Time-Resolved Differential Reflection Measurements on Ga₁-xMnxAs
Shin Kim, | 한국물리학회 | 2006 ,
4
Physical Properties and Photocatalytic Performance of TiO₂Coated Stainless Steel Plate
Physical Properties and Photocatalytic Performance of TiO₂Coated Stainless Steel Plate
Hee Dong Chun, Jae Shin Kim, Seok-Min Yoon, Chang, | 한국화학공학회 | 2001 ,
5
Reconfigurable flight control system design using adaptive neural networks
Reconfigurable flight control system design using adaptive neural networks
Dong-Ho Shin, | Institute of Electrical and Electronics Engineers | 2004 ,
6
Effects of electromagnetic interference on controller-computer upsets and system stability
Effects of electromagnetic interference on controller-computer upsets and system stability
Hagbae Kim, | Institute of Electrical and Electronics Engineers | 2000 ,
7
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang, | 한국식품과학회 | 2004 ,
8
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
9
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
10
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
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