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1
Biochemical and molecular characterization of Amigo-derived 1AL-1RS translocated wheat lines
Biochemical and molecular characterization of Amigo-derived 1AL-1RS translocated wheat lines
김진백, 전웅배, 김동섭, 김재윤, 현도윤, 이영일, 서용원, | 한국작물학회 | 2001 ,
2
Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Kyung-Ah Song, Bong-Kyung Koh, | Korean Societyof Food Science&Technology | 2006 ,
3
Antimicrobial Properties of Wheat Gluten-Chitosan Composite Film in Intermediate-Moisture Food Systems
Antimicrobial Properties of Wheat Gluten-Chitosan Composite Film in Intermediate-Moisture Food Systems
Sang Kyu Park, Dong-Ho Bae, | Korean Societyof Food Science&Technology | 2006 ,
4
Alteration of Starch-Sucrose Transition in Germinating Wheat Seed under Sodium Chloride Salinity
Alteration of Starch-Sucrose Transition in Germinating Wheat Seed under Sodium Chloride Salinity
Mohammad Abul Kashem, Nilufa Sultana, Takeshi Ike, | 한국식물학회 | 2000 ,
5
Germinal Virus Vector WDV (Wheat Dwarf Virus)-Mediated Multiple Insertions of a Maize Transposon, Ds (Dissociation), in Rice
Germinal Virus Vector WDV (Wheat Dwarf Virus)-Mediated Multiple Insertions of a Maize Transposon, Ds (Dissociation), in Rice
Hang Gyeong Chin, Sung Han Park, Mi Sook Choe, Su, | 한국식물학회 | 2000 ,
6
Integration and Segmentation in International Markets for Rice and Wheat, 1877-1994
Integration and Segmentation in International Markets for Rice and Wheat, 1877-1994
MYUNG SOO CHA, | The Korean Economic Association | 2000 ,
7
Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim, Byongki Kim, | Korean Societyof Food Science&Technology | 2004 ,
8
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
Hirofumi Motoi, Yoshio Suzuki, | Korean Societyof Food Science&Technology | 2004 ,
9
SEM Sample Preparation Techniques for Developed and Undeveloped Wheat Doughs
SEM Sample Preparation Techniques for Developed and Undeveloped Wheat Doughs
Emily J. Schluentz, James F. Steffe and Perry K.W, | 한국산업식품공학회 | 2001 ,
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