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11
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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12
Properties of Nano-sized Au Particle Doped ZrO2 Thin Film Prepared by the Sol-gel Method
Properties of Nano-sized Au Particle Doped ZrO2 Thin Film Prepared by the Sol-gel Method
Seung-Min Lee | 한국세라믹학회 | 2003
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13
Characteristics Analysis and Manufacture of Ta2O5 Thin Films Prepared by Dual Ion-beam Sputtering Deposition with Change of Ar/O2 Gas Giow Rate of As
Characteristics Analysis and Manufacture of Ta2O5 Thin Films Prepared by Dual Ion-beam Sputtering Deposition with Change of Ar/O2 Gas Giow Rate of As
Seok-Gyu Yoon | 한국세라믹학회 | 2003
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14
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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15
Electrochemical Properties of LiNiyMn2-yO4 Prepared by the Solid-state Reaction
Electrochemical Properties of LiNiyMn2-yO4 Prepared by the Solid-state Reaction
Myoung Youp Song | 한국세라믹학회 | 2003
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16
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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17
Sintering and Microwave Dielectric Properties of Ba2Ti9O20 Ceramics Prepared by Precursor Method
Sintering and Microwave Dielectric Properties of Ba2Ti9O20 Ceramics Prepared by Precursor Method
Je-Hong Sung | 한국세라믹학회 | 2003
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18
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Yanfeng Gao | 한국세라믹학회 | 2003
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19
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Yanfeng Gao | 한국세라믹학회 | 2003
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20
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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