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981
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 ,
982
Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Sun Yeou Kim, | 한국식품과학회 | 2002 ,
983
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 ,
984
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Jae-Kwon Lee, | 한국식품과학회 | 2002 ,
985
Fatty Acid Composition of Safflower Seed Oil and Growth-Promoting Effect of Safflower Seed Extract toward Beneficial Intestinal Bacteria
Fatty Acid Composition of Safflower Seed Oil and Growth-Promoting Effect of Safflower Seed Extract toward Beneficial Intestinal Bacteria
Jang-Hee Cho, | 한국식품과학회 | 2002 ,
986
Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Young-Chan Kim, | 한국식품과학회 | 2002 ,
987
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Joo-Shin Kim, | 한국식품과학회 | 2002 ,
988
Volatile Components in Commercial Imitation Crabmeats
Volatile Components in Commercial Imitation Crabmeats
Hau Yin Chung, | 한국식품과학회 | 2002 ,
989
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Bin Kwon, | 한국식품과학회 | 2002 ,
990
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park, | 한국식품과학회 | 2002 ,
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