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1
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
seung young lee | Korean Society of Food Science and Technology | 2006
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2
Absorption of calcium from tortilla meals prepared from low-phytate maize
Absorption of calcium from tortilla meals prepared from low-phytate maize
KM Hambidge | Cadmus journal ser | 2005
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3
Ferritin concentrations in dried serum spots prepared by standard compared with simplified approaches a validation study in Guatemala City
Ferritin concentrations in dried serum spots prepared by standard compared with simplified approaches a validation study in Guatemala City
N Ahluwalia | Cadmus journal ser | 2005
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4
Action of amylase and Acid on Resistant Starches Prepared from Normal Maize Starch
Action of amylase and Acid on Resistant Starches Prepared from Normal Maize Starch
Jin-Woo Lim | Korean Society of Food Science and Technology | 2005
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5
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Jeong-Jun Lee | Korean Society of Food Science and Technology | 2004
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6
Titanium Dioxide Nanofibers Prepared by Using Electrospinning Method
Titanium Dioxide Nanofibers Prepared by Using Electrospinning Method
Bin Ding | 한국섬유공학회 | 2004
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7
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee | Korean Society of Food Science and Technology | 2004
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8
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
Hirofumi Motoi | Korean Society of Food Science and Technology | 2004
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9
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Eung-Soo Han | Korean Society of Food Science and Technology | 2003
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10
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga-Hyung Hong | Korean Society of Food Science and Technology | 2003
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