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1
Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
Byoungseung Yoo, | 한국식품과학회 | 2005 ,
2
Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)
Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)
Su-Jin Choi, | 한국식품과학회 | 2005 ,
3
Effect of Sugars on Thermal Gelation of Surimi Sols
Effect of Sugars on Thermal Gelation of Surimi Sols
Seung Taik Lim, | 한국식품과학회 | 2005 ,
4
Thermal Gelation Characteristics of Composite Surimi Sol as Affected by Rice Starch
Thermal Gelation Characteristics of Composite Surimi Sol as Affected by Rice Starch
Young Hwa Jung, | 한국식품과학회 | 2005 ,
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