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301
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
печати
302
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
печати
303
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Si-Kyung Lee | Korean Society of Food Science and Technology | 2004
печати
304
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Yeong-Soo Park | Korean Society of Food Science and Technology | 2004
печати
305
Morphological Change and RS Level of RS Mixture with Cross-Iinked RS4 Granule during In Vitro Digestion
Morphological Change and RS Level of RS Mixture with Cross-Iinked RS4 Granule during In Vitro Digestion
Malshick Shin | Korean Society of Food Science and Technology | 2004
печати
306
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung-Shi Ham | Korean Society of Food Science and Technology | 2004
печати
307
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2004
печати
308
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Chion Kim | Korean Society of Food Science and Technology | 2004
печати
309
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Jung-Mi Yun | Korean Society of Food Science and Technology | 2004
печати
310
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
печати
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