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Food Engineering Progress
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10
  
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1
A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential
Lee L.
Ng P. K. W., J. F. Steffe
Food Engineering Progress
2002 Volume.6 No.2 201 ~ 207
2
Improvement of Functional Properties of Mayonnaise with Egg-shell Calcium and Chitosan
Kim Jae-Wook
Hur Jong-Wha
Food Engineering Progress
2002 Volume.6 No.2 195 ~ 200
3
Changes in Functional Properties of Salted Egg Yolk for Mayonnaise Preparation during Frozen Storage
Kim Jae-Wook
Hur Jong-Wha
Food Engineering Progress
2002 Volume.6 No.2 186 ~ 194
4
Comparative Studies on Hydration Kinetics of Raw and Fermented Brown Rices
Lee Shin-Young
Pyun Kwang-Woo, Park Young-Jin
Food Engineering Progress
2002 Volume.6 No.2 178 ~ 185
5
Prediction of Ginseng Quality Using Ultrasonic Velocity
Yoo Jae-Hak
Chang Kyu-Seob, Chang Dong-Il, Kang Ho-Yang
Food Engineering Progress
2002 Volume.6 No.2 172 ~ 177
6
Antioxidative Properties of Grape Seeds Extract
Lee young-Chun
Hwang Han-Joo, Oh Sang-Suk
Food Engineering Progress
2002 Volume.6 No.2 165 ~ 171
7
Effective Extractions and Chemical Components of Citron Seed Extracts by Supercritical Carbon Dioxid
...
Lee Seok-Hee
Cheon Jae-Kee, Ju Chang-Sik
Food Engineering Progress
2002 Volume.6 No.2 158 ~ 164
8
Physical Characteristics of Rice Flour Puffed by Carbon Dioxide
Jeong Heon-Sang
Min Yong-Kyu, Romeo T. Toledo
Food Engineering Progress
2002 Volume.6 No.2 152 ~ 157
9
Effects of Low Temperature Extrusion Method on the Physical Properties and Cell Structure of Pregela
...
Jeong Heon-Sang
Min Yong-Kyu, Romeo T. Toledo
Food Engineering Progress
2002 Volume.6 No.2 145 ~ 151
10
A Pervaporation Technique for Peach Flavors Using the PDMS and DS-7 Membrane
Song Byoung-sub
Lee Jun-Ho, Choi Yong-Hee
Food Engineering Progress
2002 Volume.6 No.2 133 ~ 144