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1
Rheological Behavior of Sweet Potato Starch-Glucose Composites
Rheological Behavior of Sweet Potato Starch-Glucose Composites
Sun-A Cho | Korean Society of Food Science and Technology | 2008
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2
Studies on Rheological Properties of Rice Starch
Studies on Rheological Properties of Rice Starch
오문헌 | 충청대학 | 2009
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3
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
su jin choi | Korean Society of Food Science and Technology | 2006
печати
4
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Chion Kim | Korean Society of Food Science and Technology | 2004
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5
Effect of Metallocene-catalyzed Polyethylene on the Rheologi-cal and Mechanical Properties of Poly(phenylene sulfide), Polyethylene Blends
Effect of Metallocene-catalyzed Polyethylene on the Rheologi-cal and Mechanical Properties of Poly(phenylene sulfide), Polyethylene Blends
Bo Sun Lee | 한국섬유공학회 | 2004
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6
Rheological Properties of Cement Pastes Containing Metakaoline
Rheological Properties of Cement Pastes Containing Metakaoline
Jong Taek Song | 한국세라믹학회 | 2003
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7
Effects of the Ultrafine and Nano-sized Clay on Rheological Behavior of the Matrix of Ρ-alumina Bonded Castable
Effects of the Ultrafine and Nano-sized Clay on Rheological Behavior of the Matrix of Ρ-alumina Bonded Castable
Sungho Cheon | 한국세라믹학회 | 2003
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8
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Byoungesung Yoo | Korean Society of Food Science and Technology | 2003
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9
Effect of Extracting Condition on Rheological Behaviors of Korean Red Ginseng Extract
Effect of Extracting Condition on Rheological Behaviors of Korean Red Ginseng Extract
Byoungseung Yoo | Korean Society of Food Science and Technology | 2003
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10
Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
Byung-Sun Kang | Korean Society of Food Science and Technology | 2003
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