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631
Estimation of Cumulative Dietary Risk of Pesticides Sharing Acetylcholinesterase Inhibitory Effects
Estimation of Cumulative Dietary Risk of Pesticides Sharing Acetylcholinesterase Inhibitory Effects
Mi-Gyung Lee | Korean Society of Food Science and Technology | 2003
프린트
632
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
프린트
633
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee-Yun Kim | Korean Society of Food Science and Technology | 2003
프린트
634
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
프린트
635
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
프린트
636
Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
Kyung-Wook Lee | Korean Society of Food Science and Technology | 2003
프린트
637
Anti-cariogenic Activity of a Bacteriocin Produced by Lactococcus sp. HY 449
Anti-cariogenic Activity of a Bacteriocin Produced by Lactococcus sp. HY 449
Sejong Oh | Korean Society of Food Science and Technology | 2003
프린트
638
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
프린트
639
Fouling and Cleaning Concerns in the Food Industry
Fouling and Cleaning Concerns in the Food Industry
Lei Li | Korean Society of Food Science and Technology | 2002
프린트
640
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Yeun Hong | Korean Society of Food Science and Technology | 2002
프린트
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