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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Pedersen, L. / Kaack, K. / Bergsoe, M. N. et al. | British Library Online Contents | 2005

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Adler-Nissen, J. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Adler-Nissen, J. | British Library Online Contents | 2004

Negative Roles of Salt in Gelation Properties of Fish Protein Isolate

Kim, Y.S. / Park, J.W. | Online Contents | 2008

Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick

Reed, Z.H. / Park, J.W. | Online Contents | 2008

Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs

Park, J.D. / Yongsawatdigul, J. / Choi, Y.J. et al. | Online Contents | 2008

Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze-Thaw Cycles

Kang, E.J. / Hunt, A.L. / Park, J.W. | Online Contents | 2008

Electrical Conductivity and Physical Properties of Surimi-Potato Starch under Ohmic Heating

Pongviratchai, P. / Park, J.W. | Online Contents | 2007

Elucidating Factors Affecting Floatation of Fish Ball

Kok, T.N. / Park, J.W. | Online Contents | 2006

Elucidating Factors Affecting Floatation of Fish Ball

Kok, T.N. / Park, J.W. | Online Contents | 2006

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