1 |
Prediction of shelf-life and quality changes of dried noodle during storage period
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[
Lee, S.K.;Lee, K.B.;Son, J.Y.
] /
Korean J. Soc. Food Sci.
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2 |
The present condition and advanced pathway
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[
Kim, H.Y.
] /
Joumal Food lndustry
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3 |
The composition of dietary fiber on new vegetables
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[
Kim, J.M.;Kim, D.J.
] /
J. Korean Soc. Food Sci. Nutr.
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4 |
Effects of drying condition and treating amount of saline solution on quality in dry noodle
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[
Lee, K.B.;Kim, H.Y.
] /
Collection of learned papers of Seoil junior college
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5 |
The relationship of Korean raw noodle(Saeng Myon) color with wheat and flour quality characteristics
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[
Park, W.J.;David, R.;Shelton, C.;Peterson, James;Kachman, Stephen D.;Wehling, Randy L.
] /
Foods & Biotech.
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6 |
Effect of Na-Acetate, Na-Malate and K-Sorbate on pH, activity and sourness during Kimch fermentation
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[
Park, K.J.;Woo, S.J.
] /
Korean J Food Sci. Technol.
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7 |
The effect of low molecular weight chitosan on the characteristics of Kimch during fermentation
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[
Kim, K.O.;Moon, H.A.;Jeon, D.W.
] /
Korean J Food Sci. Technol.
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8 |
Effect of adipic acid on growth of psychrotrophic Kimchi lactic acid bacteria and its effect on Mulkimchi fermentation
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[
Kang, K.J.;Song, H.H.;Kim, Y.B.;Chung, D.H.;Lee, C.
] /
J. Korean Soc. Food Sci. Nutr.
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9 |
Antimicrobial effects of organic acids and ethanol on several foodbone microorganisms
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[
Ahn, Y.S.;Shin, D.H.
] /
Korean J Food Sci. Technol.
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10 |
Evaluation of Korean raw noodle(Saeng Myon) color and cooking properties among hard red winter and hard white wheat samples
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[
Wehling, L.;Kachman, S.D.
] /
Foods and Biotech.
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11 |
Antimicrobial activities of the extracts of vegetable Kimchi stuff
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[
Kim, S.J.;Park, K.H.
] /
Korean J Food Sci. Technol.
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12 |
Screening of natural preservatives to inhibit Kimchi fermentation
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[
Moon, K.D.;Byun, J.A.;Kim, S.J.;Han, D.S.
] /
Korean J Food Sci. Technol.
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13 |
Effects of molecular structural changes of chestnut starch on starch and it's gel properties
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[
Chung, D.K.;Yu, R.N.
] /
Korean J Food Sci. Technol.
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14 |
Effect of temperature and salt concentration on Kimchi fermentation
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[
Mheen, T.I.;Kwon, T.W.
] /
Korean J Food Sci. Technol.
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15 |
食品學總論
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[
加蔚保子
] /
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16 |
Effect of pH adjuster on the fermentation Kimchi
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[
Kim, S.D.
] /
J Korean Soc. Food Nutr.
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17 |
Water activity : Theory and Application to Food
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[
Rockland, L.B.;Beuchart, L.B.
] /
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18 |
Moisture and food characteristics
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[
Kapsalis, J.G.
] /
Activities Report
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19 |
The nonenzymatic browning reaction as affected by water in foods;water activity : Influences on Food Quality
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[
Labuza, T.P.;Saltmarch, M.;Rockland, L.B.(ed.);Stewart, G.F.(ed.)
] /
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20 |
Food Chemistry
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[
Kim, D.H.
] /
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21 |
SAA User's guide
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[
SAS Institute, Inc.
] /
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22 |
Quality properties and storage stability of vital and semidry noodle products. 1. Cooking properties of vital and semi-dry noodle products
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[
Kim, H.Y.;Kim, D.S.;Yoon, W.H.;Koo, B.S.;Kim, K.Y.;Lee, K.B.
] /
Collection of learned papers of Seoil junior college
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23 |
Effects of alkaline reagent pn the rheological properties of wheat flour and noodle property
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[
Kim, S.K.;Kim, H.R.;Bang, J.B.
] /
Korean J. Food Sci. Technol.
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24 |
Properties of starch noodles as affected by sweetpotato geno type
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[
Collado, L.S.;Corke, H.
] /
Cereal Chem.
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25 |
Effects of emulsified oil and quality improving agents treating on quality in dried noodle
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[
Lee, K.B.;Kim, H.Y.
] /
Collection of learned papers of Seoil junior college
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26 |
Prediction of cooking properties on dry noodle samples by simple physical properties test
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[
Lee, K.B.;Lee, I.J.;Lee, M.S.;Kim, H.Y.
] /
J. Korean Soc. Ind. Food Technol.
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27 |
Total soluble, and insoluble dietary fiber in foods;Official methods of analysis
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[
AOAC
] /
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28 |
Fiber content and structure in food
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[
Schaller, K.
] /
Am. J. Clin. Nutr.
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29 |
Food Standard Codex
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[
Korea Foods & Drug Administration
] /
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