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441
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Marcia Nitschke, | 한국식품과학회 | 2003 ,
442
Morphological Change and RS Level of RS Mixture with Cross-linked RS4 Granule during In Vitro Digestion
Morphological Change and RS Level of RS Mixture with Cross-linked RS4 Granule during In Vitro Digestion
Mal Shick Shin, | 한국식품과학회 | 2003 ,
443
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung Hee Kim, | 한국식품과학회 | 2003 ,
444
Pectinmethylesterase Extraction from Jicama (Pachyrhizus erosus L. Urban)
Pectinmethylesterase Extraction from Jicama (Pachyrhizus erosus L. Urban)
N. A. Martinez, | 한국식품과학회 | 2003 ,
445
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Cha-Ran Choi, | 한국식품과학회 | 2001 ,
446
Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle
Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle
Man-Hee Baek, | 한국식품과학회 | 2001 ,
447
Supplementations of Resistant Starches to Asian Noodles
Supplementations of Resistant Starches to Asian Noodles
Mal-Shick Shin, | 한국식품과학회 | 2002 ,
448
RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
Sae-Hun Mun, | 한국식품과학회 | 2002 ,
449
Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
450
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Jin Man Kim, | 한국식품과학회 | 2002 ,
처음이전40414243444546474849이후마지막
1
American Scientist
Sigma Xi Science Research Society [, ]
2
Living Reviews in Relativity
Max-Planck Institute for Gravitational Physics, Albert Einstein Institut [, ]
3
Living Reviews in Solar Physics
Max-Planck-Institut fuer Sonnensystemforschung [, ]