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Korean Journal of Food Science and Technology
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1
Sensory Characteristics of Packsulkis(Korean traditional rice cakes) Containing Combined Sweeteners
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 503 ~ 504
2
Temperature Dependence of Leaching Rate of Soluble Solids during Soaking of Soybeans
,
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 497 ~ 502
3
Identification of Growth Stimulatory Compound in the Mixed Culture of Lactobacillus helveticus YM -
...
Jang Yeon-Soo
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 492 ~ 496
4
Studies on the Changes of Lipid Constituents during Gulbi Processing
, , ,
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 485 ~ 491
5
A Study on the Adsorption at Oil - Water Interface and the Emulsion Stabilizing Properties of Soy Pr
...
, , ,
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 468 ~ 474
6
Assessment of Total Dietary Intake of Some Heavy Metals from Common Restaurant Meals in Seoul Area
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 458 ~ 467
7
Enzymatic Characteristics of ¥á - Galactosidase for the Removal of Flatulence Factor in Soybean
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 450 ~ 457
8
Comparative Biochemical Study on the Myofibrillar Proteins from Porcine Muscle
, , ,
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 443 ~ 449
9
Effect of Heat - Moisture Treatments on Physico - Chemical Properties of Chestnut Starch
,
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 437 ~ 442
10
Action of Crude Amylolytic Enzymes Extracted from Sweet Potatoes and Amylolytic Enzymes on the Sweet
...
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 431 ~ 436
11
Evaluation of Sensory Quality of Spices Treated with Ethylene Oxide and Ionizing Radiation
Á¶ÇÑ¿Á/Cho, Han Ok
ÀÌÀç¿ø/±ÇÁßÈ£/º¯¸í¿ì/Lee, Jae Won/Kwon, Joong Ho/Byun, Myung Woo
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 427 ~ 430
12
Carbohydrate Characteristics and Storage Stability of Korean Confections Kangjeong and Dashik
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 421 ~ 426
13
Some Quality Changes of Dried Loach(Misgurnus - mizolepis) by Microwave(2,450 MHz) Heating
,
Korean Journal of Food Science and Technology
1986 Volume.18 No.6 413 ~ 420
14
Lupin Seed for Human Consumption
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 398 ~ 405
15
Effect of Defatting on Gelatinization of Starch and Cooking Properties of Akibare(Japonica) and Mily
...
,
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 393 ~ 397
16
Evaluation of Red Pigment of Cockscomb Flower in Model Food Systems as a Natural Food Colorant
, , ,
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 388 ~ 392
17
Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination
,
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 382 ~ 387
18
Pigment - forming bacteria in the presence of L - typrosine and their possible role in the browning
...
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 376 ~ 381
19
Effect of Temperature on Cooking Rate of Soybean
,
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 372 ~ 375
20
Prediction of Firmness and Strength of Low - ester Pectin Gel from Chemical Composition
V. N. M. Rao, C. J. B. Smit
Korean Journal of Food Science and Technology
1986 Volume.18 No.5 364 ~ 371
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