본문

  1. Home
104 Results:SS:PROPERTIES 0.109 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
91
Electrochemical Properties of Carbon Nanotube-Dispersed PEO-LiX Electrolytes
Electrochemical Properties of Carbon Nanotube-Dispersed PEO-LiX Electrolytes
Jung-Ho Ahn, Yong-Jin Kim, G. X. Wang, | Korean Institute of Metals and Materials | 2006 ,
92
Mechanical Properties of Ultrafine Grained 5052 Al Alloy Produced by Accumulative Roll-Bonding and Cryogenic Rolling
Mechanical Properties of Ultrafine Grained 5052 Al Alloy Produced by Accumulative Roll-Bonding and Cryogenic Rolling
H. R. Song, Y. S. Kim, W. J. Nam, | Korean Institute of Metals and Materials | 2006 ,
93
Properties of Carbon for Application of New Light Source Technology
Properties of Carbon for Application of New Light Source Technology
Sang Heon Lee, | 한국전기전자재료학회 | 2006 ,
94
Physicochemical Properties of japonica Non-Waxy and Waxy Rice during Kernel Development
Physicochemical Properties of japonica Non-Waxy and Waxy Rice during Kernel Development
Sung-Kon Kim, Sun-Ok Jung, | Korean Societyof Food Science&Technology | 2006 ,
95
Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol
Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol
Ok-Hwan Lee, Sung-Kwon Ko, Boo-Yong Lee, | Korean Societyof Food Science&Technology | 2006 ,
96
Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
In Duck Choi, Jung-Rok Son, Ha-Cheol Hong, Jeom-, | Korean Societyof Food Science&Technology | 2006 ,
97
Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Na-Kyoung Lee, Hyoun-Wook Kim, Hyo-Ihl Chang, Che, | Korean Societyof Food Science&Technology | 2006 ,
98
Swelling and Pasting Properties of Non-Waxy Rice Flour/Food Gum Systems
Swelling and Pasting Properties of Non-Waxy Rice Flour/Food Gum Systems
Ji Young Song, Young-Huyn An, Jae-Suk Kim, Jungdo, | Korean Societyof Food Science&Technology | 2006 ,
99
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 ,
100
Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Gyeong Hee Seo, Jung Hyun Yun, Sun Kyung Chung, W, | Korean Societyof Food Science&Technology | 2006 ,
처음이전12345678910이후마지막
1
International Journal of Food Properties
Marcel Dekker Inc. [, ]