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21
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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22
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
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23
Performance Evaluation of Platinum Dispersed Self-humidifying Polymer Electrolyte Membrane Prepared by Using RF Magnetron Sputter
Performance Evaluation of Platinum Dispersed Self-humidifying Polymer Electrolyte Membrane Prepared by Using RF Magnetron Sputter
Sang-Hee Kwak | 한국세라믹학회 | 2003
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24
논문 : Early Hydration Properties of Calcium Aluminosulfate (3CaO, 3AI2O3, CaSO4) Prepared by Chemical Synthesis
논문 : Early Hydration Properties of Calcium Aluminosulfate (3CaO, 3AI2O3, CaSO4) Prepared by Chemical Synthesis
Hoon Sang Kim | 한국세라믹학회 | 2002
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25
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
In-Seon Park | Korean Society of Food Science and Technology | 2002
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26
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Seung-Hwa Lee | Korean Society of Food Science and Technology | 2002
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27
Structural and Optical Properties of Porous Silicon Prepared by Electrochemical Etching
Structural and Optical Properties of Porous Silicon Prepared by Electrochemical Etching
Jeong Seok Lee | 한국세라믹학회 | 2002
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28
Effects of Pine Bark Spent Liquor Prepared by Alkaline Sulfite-Anthraquinone Cooking as a Pellet Binder on Pellet Durability and Performance of Broil
Effects of Pine Bark Spent Liquor Prepared by Alkaline Sulfite-Anthraquinone Cooking as a Pellet Binder on Pellet Durability and Performance of Broil
K. S. Ryu | 한국가금학회 | 2001
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29
Research Articles, Effect of Chitosan as a Coagulant on Shelf-Iife of Tofu Prepared in Commercial-scale
Research Articles, Effect of Chitosan as a Coagulant on Shelf-Iife of Tofu Prepared in Commercial-scale
Kyung Soo Lee | Korean Society of Food Science and Technology | 2001
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30
Contents, Crystallization of Poly(vinylidene fluoride)-SiO2 Hybrid Composites Prepared by a Sol-gel Process
Contents, Crystallization of Poly(vinylidene fluoride)-SiO2 Hybrid Composites Prepared by a Sol-gel Process
Jae Whan Cho | 한국섬유공학회 | 2001
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