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211
Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
Jong Whan Rhim, | 한국식품과학회 | 2003 ,
212
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim, | 한국식품과학회 | 2003 ,
213
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga Hyung Hong, | 한국식품과학회 | 2003 ,
214
Characteristics of Fig-added Traditional Kochujang
Characteristics of Fig-added Traditional Kochujang
Young-Soo Kim, | 한국식품과학회 | 2002 ,
215
Conditions for sensory analsis with extract of chimarrao
Conditions for sensory analsis with extract of chimarrao
Klaus Nietsche, | 한국식품과학회 | 2002 ,
216
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Bin Kwon, | 한국식품과학회 | 2002 ,
217
Characteristics of Korean Style Commercial Dry Noodled
Characteristics of Korean Style Commercial Dry Noodled
Young-Soo Kim, | 한국식품과학회 | 2002 ,
218
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Jong-Whan Rhim,, | 한국식품과학회 | 2004 ,
219
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Sang-Gi Min,, | 한국식품과학회 | 2004 ,
220
심리 형용사 연구 - 논항 교체 유형들의 어휘 의미 구조를 중심으로 -
심리 형용사 연구 - 논항 교체 유형들의 어휘 의미 구조를 중심으로 -
김건희 ( Kim Geon Hui ), | 한국언어학회 | 2003 ,
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