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11
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 ,
12
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Eun Kyoung Mo, | 한국식품과학회 | 2005 ,
13
Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
Jae-Kwon Lee, | 한국식품과학회 | 2003 ,
14
운전자 설문을 통한 자동차 운전자의 실수 확률 추정
운전자 설문을 통한 자동차 운전자의 실수 확률 추정
이재인 ( Jae In Lee ), | 한국안전학회 | 2007 ,
15
시계열로 분석한 한국사회의 사회안전지표
시계열로 분석한 한국사회의 사회안전지표
신창섭 ( Chang Sub Shin ), | 한국안전학회 | 2006 ,
16
Media Salience and Dynamic Process of News Frame Changing: Coverage of the Virgini Tech Shootings in KMorea and the U.S
Media Salience and Dynamic Process of News Frame Changing: Coverage of the Virgini Tech Shootings in KMorea and the U.S
Lee wan-soo, | Korea Press Foundation(한국언론재단) | 2008 ,
17
정치배양중 식초 오염균의 생육특성과 cellulose 생산
정치배양중 식초 오염균의 생육특성과 cellulose 생산
장원영 ( Jang Won Yeong ), | 한국식품과학회 | 2003 ,
18
유산균 함유 이중층 미세캡슐화를 위한 조건 최적화
유산균 함유 이중층 미세캡슐화를 위한 조건 최적화
박병규 ( Byoung Gye Park ), | 한국식품과학회 | 2006 ,
19
HPLC-ELSD를 이용한 조제분유 중 fructooligosaccharides 및 raffinose 분석
HPLC-ELSD를 이용한 조제분유 중 fructooligosaccharides 및 raffinose 분석
신만섭 ( Man Sub Shin ), | 한국식품과학회 | 2006 ,
20
Identification of Character-impact Aroma Compounds and Comparisons of Sensory Attributes of Traditional Korean Medicinal Rice Wines Brewed with Functional Herbal Powders or Extracts
Identification of Character-impact Aroma Compounds and Comparisons of Sensory Attributes of Traditional Korean Medicinal Rice Wines Brewed with Functional Herbal Powders or Extracts
Gyu-Hee Lee, | KFN(한국식품영양과학회) | 2002 ,
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