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11
cDNA-AFLP for Discriminating Hypernodulating Soybean Mutant
cDNA-AFLP for Discriminating Hypernodulating Soybean Mutant
E.Y. Hwang, S.Y. Jang, H.S. Lee, S.H. Lee, | 한국작물학회 | 2001 ,
12
단백분해효소와 배양방법의 종류에 따른 비피더스균의 생육특성 및 soy yogurt의 품질특성
단백분해효소와 배양방법의 종류에 따른 비피더스균의 생육특성 및 soy yogurt의 품질특성
이정은, 이숙영, | 한국식품과학회 | 2001 ,
13
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Jae-Jin Shim, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
14
Chemical and Volatile Characterization of Structured Lipid from Soybean Oil Containing Conjugated Linoleic Acid
Chemical and Volatile Characterization of Structured Lipid from Soybean Oil Containing Conjugated Linoleic Acid
Jeung-Hee Lee, Jong Ho Lee, Ki Teak Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
15
Modified Cultivation Methods Improve Shelf-life and Quality of Soybean Sprouts, Effects of Treatment with Oak Charcoal and Citrus sunki Seed Extract
Modified Cultivation Methods Improve Shelf-life and Quality of Soybean Sprouts, Effects of Treatment with Oak Charcoal and Citrus sunki Seed Extract
Young-Ju Oh, Soo Hyun Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
16
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Ji Hyun Seo, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
17
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Soo Myung Oh, Chan-Shick Kim, Sam Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
18
Development of Neural Network Analysis Program to Predict Shelf-life of Soymilk by Using Electronic Nose
Development of Neural Network Analysis Program to Predict Shelf-life of Soymilk by Using Electronic Nose
Sang-Hoon Ko, Eun-Young Park, Kee-Young Han, | 한국산업식품공학회 | 2000 ,
19
단백분해효소와 starter culture의 종류에 따른 frozen soy yogurt의 저장성
단백분해효소와 starter culture의 종류에 따른 frozen soy yogurt의 저장성
이숙영, 이정은, | 한국조리과학회 | 2005 ,
20
콩기름과 cyclodextrin 첨가량이 효소처리한 분리대두단백으로 제조한 frozen soy yogurt의 품질특성 및 저장성에 미치는 영향
콩기름과 cyclodextrin 첨가량이 효소처리한 분리대두단백으로 제조한 frozen soy yogurt의 품질특성 및 저장성에 미치는 영향
이숙영, 박미정, | 한국조리과학회 | 2005 ,
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