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1
Changes inphysiochemical properties during the fermentation of doenjang prepared with black soybeans
Changes inphysiochemical properties during the fermentation of doenjang prepared with black soybeans
sung sun park | 대구공업대학 산업기술연구소 | 2009
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2
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
seung young lee | Korean Society of Food Science and Technology | 2006
프린트
3
국내산 생약재를 이용한 기능성 한방 증류 음료제품개발 = Development of Functional Beverage using Steam Distillates Prepared from Domestic herbal Medicines
국내산 생약재를 이용한 기능성 한방 증류 음료제품개발 = Development of Functional Beverage using Steam Distillates Prepared from Domestic herbal Medicines
농림부 | 농림부 | 2004
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4
Absorption of calcium from tortilla meals prepared from low-phytate maize
Absorption of calcium from tortilla meals prepared from low-phytate maize
KM Hambidge | Cadmus journal ser | 2005
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5
Ferritin concentrations in dried serum spots prepared by standard compared with simplified approaches a validation study in Guatemala City
Ferritin concentrations in dried serum spots prepared by standard compared with simplified approaches a validation study in Guatemala City
N Ahluwalia | Cadmus journal ser | 2005
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6
Action of amylase and Acid on Resistant Starches Prepared from Normal Maize Starch
Action of amylase and Acid on Resistant Starches Prepared from Normal Maize Starch
Jin-Woo Lim | Korean Society of Food Science and Technology | 2005
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7
Characterization of Diamond-Like Carbon Films Prepared by Plasma Enhanced Chemical Vapor Deposition with Vertical-Parallel Electrodes
Characterization of Diamond-Like Carbon Films Prepared by Plasma Enhanced Chemical Vapor Deposition with Vertical-Parallel Electrodes
김종탁 | 상지영서대학 | 1999
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8
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Jeong-Jun Lee | Korean Society of Food Science and Technology | 2004
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9
Titanium Dioxide Nanofibers Prepared by Using Electrospinning Method
Titanium Dioxide Nanofibers Prepared by Using Electrospinning Method
Bin Ding | 한국섬유공학회 | 2004
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10
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee | Korean Society of Food Science and Technology | 2004
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