Erscheinungsjahr
Fach
Format
Lizenz
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Quality Attributes of Bread Made of Frozen Dough Added with Milk Protein-Polysaccharide Mixtures
British Library Online Contents | 2009| -
Physicochemical and Organoleptic Qualities of Sliced-dried Persimmons as Affected by Drying Methods
British Library Online Contents | 2009| -
Effects of Heat and pH Treatment on Antioxidant Properties of Ishige okamurai Extract
British Library Online Contents | 2009| -
Effects of HPMC, MC, and Sodium Alginate on Rheological Properties of Flour Dough
British Library Online Contents | 2008| -
Chemical Analysis and Sensory Evaluation of Commercial Red Wines in Korea
British Library Online Contents | 2008| -
Quality Characteristics of Sponge Cake Supplemented with Soy Fiber Flour
British Library Online Contents | 2008| -
Development of a Simultaneous Analysis Method for Disapproved Coloring Agents in Foods Using HPLC
British Library Online Contents | 2008| -
Changes in Microflora and Enzyme Activities of Cheonggukjang Prepared with Germinated Soybeans during Fermentation
British Library Online Contents | 2008| -
Physical Properties of Mixed kappa /λ- and kappa /ι-carrageenan Films
British Library Online Contents | 2008| -
Development of Rice Wines Using Cornus officinalis and Scutellaria baicalensis by Antioxidant Activity Tests
British Library Online Contents | 2008| -
Quantification of 2-Acetyl-1-pyrroline from the Aroma Rice Germplasm by Gas Chromatography
British Library Online Contents | 2008| -
Assessment of Estimated Daily Intakes of Preservatives in the Korean Population
British Library Online Contents | 2008| -
Glycoprotein Isolated from Morus indica Linne Enhances Detoxicant Enzyme Activities and Lowers Plasma Cholesterol in ICR Mice
British Library Online Contents | 2008| -
Antioxidant Activity and Nitrite Scavenging Ability of Olive Leaf (Olea europaea L.) Fractions
British Library Online Contents | 2008| -
Changes in Enzymatic Activities during Eoyukjang Fermentation
British Library Online Contents | 2008| -
Characterization of Immuno-stimulating Polysaccharides Isolated from Korean Persimmon Vinegar
British Library Online Contents | 2008| -
Effect of Glycyrrhiza uralensis on Shelf-life and Quality of Takju
British Library Online Contents | 2008| -
Quality Characteristics of Soy Ice Cream Prepared with Fermented Soybean Powder Base and Oligosaccharide and Its Blood Glucose Lowering Effect
British Library Online Contents | 2008|
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