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141
Synthesis, Characterization, and Properties of Ethoxylated Azo Dyes
Synthesis, Characterization, and Properties of Ethoxylated Azo Dyes
Kaihua Shen | 한국섬유공학회 | 2003
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142
Thermal Properties of Poly(trimethylene terephthalate)/ Poly(ethylene terephthalate) Melt Blends
Thermal Properties of Poly(trimethylene terephthalate)/ Poly(ethylene terephthalate) Melt Blends
Tae Won Son | 한국섬유공학회 | 2003
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143
Microstructure and Mechanical Properties of SiC-BN Composites with Oxynitride Glass
Microstructure and Mechanical Properties of SiC-BN Composites with Oxynitride Glass
Young-II Lee | 한국세라믹학회 | 2003
печати
144
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Choi Myung-Sook | The Korean Nutrition Society | 2004
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145
Effect of Plant Proteolytic Enzyme on the Physico-chemical Properties and Lipid Profile of Meat from Culled, Desi and Broiler Chicken
Effect of Plant Proteolytic Enzyme on the Physico-chemical Properties and Lipid Profile of Meat from Culled, Desi and Broiler Chicken
R. P. Sinku | R. P. Sinku | 2003
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146
In vitro Probiotic Properties of Indigenous Dadih Lactic Bacteria
In vitro Probiotic Properties of Indigenous Dadih Lactic Bacteria
Ingrid S. Surono | Ingrid S. Surono | 2003
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147
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
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148
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Alfred K. Anderson | Korean Society of Food Science and Technology | 2003
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149
Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour
Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour
Heesun Seo | Korean Society of Food Science and Technology | 2003
печати
150
Effects of Process Parameters on the Coating Properties of APS TiO2 Bioceramic Coatings
Effects of Process Parameters on the Coating Properties of APS TiO2 Bioceramic Coatings
Hak-Kwan Kim | 한국세라믹학회 | 2003
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