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241
Quality Bread as Influenced by Sweet Pumpkin Powder
Quality Bread as Influenced by Sweet Pumpkin Powder
Jung-Sang Yoo, | 한국식품영양과학회 | 2006 ,
242
Quality Characteristics of Bread Using Sour Dough
Quality Characteristics of Bread Using Sour Dough
Young-Hee Park, | 한국식품영양과학회 | 2006 ,
243
Quantitative Changes in Phenolic Compounds of Safflower (Carthamus tinctorius L.) Seeds during Growth and Processing
Quantitative Changes in Phenolic Compounds of Safflower (Carthamus tinctorius L.) Seeds during Growth and Processing
Eun-Ok Kim, | 한국식품영양과학회 | 2006 ,
244
Determining Quality Criteria for Online Health Information: A Qualitative Study
Determining Quality Criteria for Online Health Information: A Qualitative Study
Myeong-Hwa Cha, | 한국식품영양과학회 | 2006 ,
245
Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin
Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin
Chul-Soo Park, | 한국식품영양과학회 | 2006 ,
246
Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins
Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins
Eun-Raye Jeon, | 한국식품영양과학회 | 2006 ,
247
High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type
High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type
Sun-Hee Kwon, | 한국식품영양과학회 | 2005 ,
248
Variety of Food Choices is Associated with the Nutritional Quality of Diets of College Students in Korea
Variety of Food Choices is Associated with the Nutritional Quality of Diets of College Students in Korea
Seunghe Kye, | 한국식품영양과학회 | 2005 ,
249
Induction of Quinone Reductase, an Anticarcinogenic Marker Enzyme, by Extract from Chrysanthemum zawadskii var. latilobum K.
Induction of Quinone Reductase, an Anticarcinogenic Marker Enzyme, by Extract from Chrysanthemum zawadskii var. latilobum K.
JuRyoung Kim, | 한국식품영양과학회 | 2005 ,
250
Nutritional Quality of Fermented Soy Foods in Thailand
Nutritional Quality of Fermented Soy Foods in Thailand
Hyo-Sook Cheong, | 한국식품영양과학회 | 2005 ,
처음이전20212223242526272829이후마지막
1
Academic Questions
Transaction Publishers [, ]
2
Adult Education Quarterly
American Association for Adult & Continuing Education [, ]
3
Algebra Colloquium
Springer - Verlag New York, Inc. [, ]
4
All Quiet Along the Potomac
Great Neck Publishing [, ]
5
Alzheimer's Care Quarterly
Lippincott Williams & Wilkins [, ]
6
American Indian Quarterly
University of Nebraska Press [, ]
7
American Notes & Queries
Heldref Publications [, ]
8
ANQ
Heldref Publications [, ]
9
Anthropological Quarterly
George Washington Institute for Ethnographic Research [, ]
10
Antiquity
Antiquity [, ]
11
Aquaculture & Fisheries Management
Blackwell Publishing Limited [, ]
12
Aquaculture Economics & Management
Blackwell Publishing Limited [, ]
13
Aquaculture Nutrition
Blackwell Publishing Limited [, ]
14
Aquaculture Research
Blackwell Publishing Limited [, ]
15
Aquatic Ecosystem Health & Management
Taylor & Francis Ltd [, ]
16
Aquatic Mammals
Aquatic Mammals [, ]
17
Arab Studies Quarterly
Association of Arab-American University Graduates [, ]
18
Arkansas Historical Quarterly
Arkansas Historical Association [, ]
19
Art & Antiques
Art & Antiques [, ]
20
ATQ
University of Rhode Island [, ]