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1
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
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2
Improving Textural Attributes of Con Tortillas by Means of Opuntia Spp. Flour Addition
Improving Textural Attributes of Con Tortillas by Means of Opuntia Spp. Flour Addition
Paola Lissette Gonzalez | Korean Society of Food Science and Technology | 2004
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3
A Comparison between the Thermomechanical and Structural Changes in Textured PET Yarns after Superheated Steam and Dry Heat Treatment
A Comparison between the Thermomechanical and Structural Changes in Textured PET Yarns after Superheated Steam and Dry Heat Treatment
Hale Canbaz Karakas | 한국섬유공학회 | 2004
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4
Gold Recovery Using Inherently Conducting Polymer Coated Textiles
Gold Recovery Using Inherently Conducting Polymer Coated Textiles
George Tsekouras | 한국섬유공학회 | 2004
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5
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe' Aguilar | Korean Society of Food Science and Technology | 2004
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6
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Il-Jun Kang | Korean Society of Food Science and Technology | 2004
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7
Properties of Exposed Aggregate Texturing for Reducing Taffic Noise Emission
Properties of Exposed Aggregate Texturing for Reducing Taffic Noise Emission
Hong Ik-Pyo | 안양과학대학 | 2004
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8
Textural Analysis for Bread Staling
Textural Analysis for Bread Staling
Myong-Soo Chung | Korean Society of Food Science and Technology | 2004
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