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Food Engineering Progress
Search Results :
7
  
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1
Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) E
...
Kim Mi-Jin
Nam Dong-Geon, Choe Jeong-Sook, Choi Ae-Jin
Food Engineering Progress
2022 Volume.26 No.2 112 ~ 118
2
A Study on Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products
Oh Hae-Won
Lee Seung-Hwan
Food Engineering Progress
2022 Volume.26 No.2 105 ~ 111
3
Antioxidant and ¥á-Glucosidase Inhibitory Activities of Capsicum Annuum L. Leaf Extract by Extractio
...
Seo Ye-Seul
Kim Suk-Jung, Kim Tae-Han, Lee Soo-Hong, Yang Eun-Ju
Food Engineering Progress
2022 Volume.26 No.2 98 ~ 104
4
Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato Accor
...
Yong Ji-Eun
Kang Sung-Tae
Food Engineering Progress
2022 Volume.26 No.2 91 ~ 97
5
A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Ar
...
Ganbat Sondor
Ganbat Dariimaa, Jeong Ga-Eul, Shin Kee-Sun, Lee Yong-Jik, Park Mi-Hwa, Koh Jin-Hyun, Lee
...
Food Engineering Progress
2022 Volume.26 No.2 84 ~ 90
6
Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics
Lee Jun-Ho
Food Engineering Progress
2022 Volume.26 No.2 78 ~ 83
7
Quality Evaluation of Hot Air-Dried Edible Insect ¡®Protaetia Brevitarsis Larvae¡¯ Including Sacrifi
...
Kim Ha-Young
Kim Du-Ri, Chun Ji-Yeon
Food Engineering Progress
2022 Volume.26 No.2 69 ~ 77