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611
Comparison of the Properties of Wheat Flours Supplemented with Various Dietary Fibers
Comparison of the Properties of Wheat Flours Supplemented with Various Dietary Fibers
HyunJu Lee, | 한국식품과학회 | 2006 ,
612
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Ji Man Heo, | 한국식품과학회 | 2005 ,
613
Utilization of Masking Techniques to Ameliorate Agricultural Odorants
Utilization of Masking Techniques to Ameliorate Agricultural Odorants
Young Mo Yoon, | 한국식품과학회 | 2005 ,
614
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Young Hyun An, | 한국식품과학회 | 2005 ,
615
The Enzymatic Properties of Actinidine from Kiwifruit
The Enzymatic Properties of Actinidine from Kiwifruit
Seung-Hee Nam, | 한국식품과학회 | 2006 ,
616
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejía-Córdova, | 한국식품과학회 | 2005 ,
617
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-producing Corynebacterium glutamicum Strains
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-producing Corynebacterium glutamicum Strains
Ki Hyo Jang, | 한국식품과학회 | 2003 ,
618
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Julio Cesar Montanez Saenz, | 한국식품과학회 | 2003 ,
619
Correlation of Physiochemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Correlation of Physiochemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Xiaojun Jeffrey Wu, | 한국식품과학회 | 2003 ,
620
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Blanca Fontaniella, | 한국식품과학회 | 2003 ,
처음이전57585960616263646566이후마지막
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 [, ]