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1
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
2
Synthesis and Mesomorphic Properties of New Swallow-tailed Liquid Crystals Derived from 1,3-Dialkoxy-2-propanols
Synthesis and Mesomorphic Properties of New Swallow-tailed Liquid Crystals Derived from 1,3-Dialkoxy-2-propanols
Kang, Kyung-Tae, | 대한화학회 | 2006 ,
3
Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Na-Kyoung Lee, Hyoun-Wook Kim, Hyo-Ihl Chang, Che, | Korean Societyof Food Science&Technology | 2006 ,
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