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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
프린트
2
Foliage textures : royalty-free art for designers
Foliage textures : royalty-free art for designers
Parfitt, Ginny | Schiffer Pub Ltd | 2005
프린트
딸림정보
딸림정보
모체등록번호 딸림등록번호 서명 별치기호 자료상태 소장처
0907598 C907598 Foliage textures CD 대출가능 영상정보자료실
0907599 C907599 Foliage textures CD 대출가능 영상정보자료실
3
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
프린트
4
A Comparison between the Thermomechanical and Structural Changes in Textured PET Yarns after Superheated Steam and Dry Heat Treatment
A Comparison between the Thermomechanical and Structural Changes in Textured PET Yarns after Superheated Steam and Dry Heat Treatment
Hale Canbaz Karakas | 한국섬유공학회 | 2004
프린트
5
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
프린트
6
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
프린트
7
Texture Degradation Kinetics of Sweet Potatoes during Heat Treatment
Texture Degradation Kinetics of Sweet Potatoes during Heat Treatment
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
프린트
8
Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
W. S. Chen... | AAAP | 2000
프린트
9
Technology/ Digital Dazzle- CAD drawings get color and texture from paint and image-processing programs
Technology/ Digital Dazzle- CAD drawings get color and texture from paint and image-processing programs
James L.Sipes | American society of | 1998
프린트
10
Food Technology 86. 1-4
Food Technology 86. 1-4
The institute of food Technology | The institute of food Technology | 1986
프린트
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