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681
Storage Temperature Dependence on Caking of Food Powders
Storage Temperature Dependence on Caking of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
프린트
682
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
프린트
683
Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibrobasts
Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibrobasts
Kang-Ju Kim | Korean Society of Food Science and Technology | 2002
프린트
684
Optimization of Extrusion Process for Daity Ingredient Fortification of Cornmeal Puffed via CO2 Gas Injection
Optimization of Extrusion Process for Daity Ingredient Fortification of Cornmeal Puffed via CO2 Gas Injection
Gi-Hyung Ryu | Korean Society of Food Science and Technology | 2002
프린트
685
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Young Soo Gyoung | Korean Society of Food Science and Technology | 2002
프린트
686
Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Seuk-Hyun Ko | Korean Society of Food Science and Technology | 2002
프린트
687
Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Sun Yeon Kim | Korean Society of Food Science and Technology | 2002
프린트
688
Bacteriocin Produced by Lactobacilus acidophilus ATCC 4356 Characterization and Puification
Bacteriocin Produced by Lactobacilus acidophilus ATCC 4356 Characterization and Puification
Kyoung Sik Han | Korean Society of Food Science and Technology | 2002
프린트
689
Relationships among Single-Kernel Characteristics, Milling Properties and Baking Quality of Hard Wheats
Relationships among Single-Kernel Characteristics, Milling Properties and Baking Quality of Hard Wheats
Hak-Gil Chong | Korean Society of Food Science and Technology | 2002
프린트
690
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Jae-Kwon Lee | Korean Society of Food Science and Technology | 2002
프린트
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