Go to contents
Go to menu
°Ë»ö¾î ÀÔ·Â
Home
Login
Favorites
Advanced Search
Journal Browser
Search by Fulltext
Society Information
Korea Journal
About KMbase
My Page
Saved Articles
½ºÅ©¸³Æ® ȯ°æ¿¡¼ Áö¿øµË´Ï´Ù.
Article Search
Advanced Search
Journal Browser
Search by Fulltext
SITE LINK
PubMed
Google Scholar
NDSL
KISTI
KoreaMed
RISS
MEDLIS
Cross Check
Korean Journal of Food Science and Technology
Search Results :
20
  
SELECT ALL
1
Influence of Water and Surfactants on Wheat Starch Gelatinization and Retrogradation
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 116 ~ 122
2
Effect of Sake Cake on the Quality of Low Salted Kochuzang
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 109 ~ 115
3
Changes of Triglyceride Composition in Adlay Powder during Storage
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 102 ~ 108
4
Studies on Flavor Components of Commercial Korean Green Tea
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 98 ~ 101
5
Enzymatic Properties of Cyclodextrin Glycosyltransferase from Alkalophilic Bacillus sp . YC - 335
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 93 ~ 97
6
Effect of System Parameters on Target Parameters in Extrusion Cooking of Corn Grit by Twin - Screw E
...
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 88 ~ 92
7
Effect of Process Variables on System Parameters in Extrusion Cooking of Corn Grit by Twin Screw Ext
...
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 81 ~ 87
8
Separation of Oryzanol from the Refining By - Product of Rice Bran Oil
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 76 ~ 80
9
Presence of cis - 11 , 12 - Methylene Octadecanoic Acid in the Oils of Ternstroemia gymnanthera
, , ,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 68 ~ 75
10
Properties of Lintnerized Rice Starches
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 62 ~ 67
11
Rheological Properties of Rice Starches Gelatinized with Thermal or Alkali Solutions
, ,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 57 ~ 61
12
Studies on the Browning Reaction of Sugar Derivative Sweeteners
, , ,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 52 ~ 56
13
Studies on the Pasteurization Conditions of Takju
, ,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 44 ~ 51
14
Effect of Monosodium Glutamate on the Taste Response of Chorda Tympani Nerve of Cat
, ,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 37 ~ 43
15
Cloning of Thermophilic Alkalophilic Bacillas sp . F 204 Cellulase Gene and Its Expression in Escher
...
, , , ,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 31 ~ 36
16
Alkaline Protease Hydrolysis of Chicken Liver for Food Utilization
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 25 ~ 30
17
Effects of Tempering Temperature and Time on the Slip Melting Point of Fats
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 19 ~ 24
18
Studies on Quality Evaluation of Pepper(Piper nigrum L .)
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 15 ~ 18
19
Comparison of Intramuscular Lipid Oxidation in Porcine Muscle
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 6 ~ 14
20
Effect of Calcium Acetate and Potassium Sorbate on Characteristics of Kakdugi
,
Korean Journal of Food Science and Technology
1991 Volume.23 No.1 1 ~ 5