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1
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | 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
печати
3
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim | Korean Society of Food Science and Technology | 2004
печати
4
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Kyoung-Eun Yeo | Korean Society of Food Science and Technology | 2004
печати
5
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
печати
6
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga-Hyung Hong | Korean Society of Food Science and Technology | 2003
печати
7
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
печати
8
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
печати
9
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
печати
10
Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in lndonesian children
Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in lndonesian children
S Herman | Cadmus journal ser | 2002
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