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1
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang F
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang F
Jin Woo Lee | Korean Society of Food Science and Technology | 2004
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2
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Si-Kyung Lee | Korean Society of Food Science and Technology | 2004
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3
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
I. H. Hwang | I. H. Hwang | 2004
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4
Effect of Follicular Fluid Proteins and Gonadotropins on Progesterone Secretion by Buffalo Granulosa Cells In vitro
Effect of Follicular Fluid Proteins and Gonadotropins on Progesterone Secretion by Buffalo Granulosa Cells In vitro
Mukesh Vinze | Mukesh Vinze | 2004
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5
The Effect of High-Sucrose and High-Fat Dietson the Expression of Uncoupling Proteins (UCPs) mRNA Levels in Mice
The Effect of High-Sucrose and High-Fat Dietson the Expression of Uncoupling Proteins (UCPs) mRNA Levels in Mice
Hee-Sook Sohn | 한국영양학회지 | 2004
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