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391
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
392
Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO₂ Gas Injection
Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO₂ Gas Injection
Gi-Hyung Ryu, | 한국식품과학회 | 2002 ,
393
Effect of Temperature on Water Vapor Permeability of Soy Protein Isolate Films
Effect of Temperature on Water Vapor Permeability of Soy Protein Isolate Films
Jong-Whan Rhim, | 한국식품과학회 | 2002 ,
394
Evaluation of Soybean Varieties for Soymilk and Tofu Production Potential Using Laboratory-Developed Procedures
Evaluation of Soybean Varieties for Soymilk and Tofu Production Potential Using Laboratory-Developed Procedures
Rajni Mujoo, | 한국식품과학회 | 2002 ,
395
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Gi Chan Yoo, | 한국식품과학회 | 2002 ,
396
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Ji-Mi Cho, | 한국식품과학회 | 2002 ,
397
Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Jong-Whan Rhim, | 한국식품과학회 | 2002 ,
398
Preparation of Biodegradable Films Using Glue Plants
Preparation of Biodegradable Films Using Glue Plants
Jong-Whan Rhim, | 한국식품과학회 | 2002 ,
399
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Seog-Won Lee, | 한국식품과학회 | 2002 ,
400
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Jong-Whan Rhim, | 한국식품과학회 | 2002 ,
처음이전35363738394041424344이후마지막
1
1st International Conference
이화여자대학교 국제통상협력연구소 [경제학, ]
2
2000 International Congress on Exercise Nutrition
한국운동영양학회 [생활과학, ]
3
2004 The Costume Culture Association International Conference
복식문화학회 [생활과학, ]
4
35 days to Gettysburg Diary Entries
Great Neck Publishing [, ]
5
3rd Annual Message to Congress (Franklin Roosevelt)
Great Neck Publishing [, ]
6
6th IUBMB SEOUL CONFERENCE
생화학분자생물학회(구 한국생화학분자생물학회) [화학, ]
7
AAACN Viewpoint
American Academy of Ambulatory Care Nursing [, ]
8
AACN Bold Voices
American Association of Critical Care Nurses [, ]
9
AACN News
American Association of Critical Care Nurses [, ]
10
Abigail Adams' Letters of March 31 & May 7, 1776
Great Neck Publishing [, ]
11
Abolition of Slavery in the Republic of Mexico
Great Neck Publishing [, ]
12
Abraham Lincoln's House Divided Speech
Great Neck Publishing [, ]
13
Abrams et al. v. United States
Great Neck Publishing [, ]
14
Abrogation of the Platt Amendment, 1934
Great Neck Publishing [, ]
15
Acheson's Address on Strategy of Freedom
Great Neck Publishing [, ]
16
Act Abolishing Slavery in the District of Columbia
Great Neck Publishing [, ]
17
Act Abolishing the Slave Trade in the District of Columbia
Great Neck Publishing [, ]
18
Acta Dermato-Venereologica
Taylor & Francis Ltd [, ]
19
Act Admitting Arkansas to Representation in Congress
Great Neck Publishing [, ]
20
Act for an Additional Article of War
Great Neck Publishing [, ]