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611
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Suk-Shin Kim, | 한국식품과학회 | 2001 ,
612
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Christofora Hanny Wijaya, | 한국식품과학회 | 2002 ,
613
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Chang Sup Kim, | 한국식품과학회 | 2002 ,
614
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Young Soo Gyoung, | 한국식품과학회 | 2002 ,
615
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
616
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Jin-Suk Han, | 한국식품과학회 | 2002 ,
617
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Seok-Kyu Park, | 한국식품과학회 | 2002 ,
618
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 ,
619
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han, | 한국식품과학회 | 2001 ,
620
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
처음이전57585960616263646566이후마지막
1
Bioprocess
Hans Publishing [, ]
2
Pure Mathematics
Hans Publishing [, ]