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1
Waxy Maize Starch의 대체율을 달리하여 제조한 옐로우 레이어 케이크의 특성
Waxy Maize Starch의 대체율을 달리하여 제조한 옐로우 레이어 케이크의 특성
송은승, 강명화, | 동아시아식생활학회 | 2004 ,
2
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
3
Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus cinereus
Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus cinereus
Kyung-A Lee, Jong-Suk Lee, Jae-Don Yoon, Min-Wook, | Korean Societyof Food Science&Technology | 2004 ,
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