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| 1 |
Current research trends on starch nanoparticles (SNPs)
Oh, Seon-Min;Baik, Moo-Yeol;
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Korean Society of Food Science and Technology
, v.52, no.4, pp.346-357,
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| 2 |
Development and industrial application of low-calorie food ingredients derived from starches
Chung, Hyun-Jung;
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Korean Society of Food Science and Technology
, v.52, no.4, pp.358-374,
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| 3 |
Polydextrose and sugar alcohols: their properties and uses in foods
Han, Jung-Sook;Kim, Go-Eun;Park, Ji-Won;Park, Chong-Jin;
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Korean Society of Food Science and Technology
, v.52, no.4, pp.375-386,
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| 4 |
Fat replacers among low calorie food ingredients
Jung, Dong Chul;Song, Sang Hoon;
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Korean Society of Food Science and Technology
, v.52, no.4, pp.387-400,
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| 5 |
Win-win cooperation for the development of small and medium-sized enterprises in food industry
Noh, Bongsoo;
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Korean Society of Food Science and Technology
, v.52, no.4, pp.401-409,
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| 6 |
Distillation technology and history of Korean distilled spirit, Soju
Kim, Tae-Wan;
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Korean Society of Food Science and Technology
, v.52, no.4, pp.410-417,
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