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표고 톱밥배지 영양원, 접종 및 배양조건에 따른 균사배양 및 자실체 특성 비교
표고 톱밥배지 영양원, 접종 및 배양조건에 따른 균사배양 및 자실체 특성 비교
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표고 톱밥배지 영양원, 접종 및 배양조건에 따른 균사배양 및 자실체 특성 비교

정연석 ; Yeun Sug Jeong ; 김민준 ; Min-jun Kim ; 장영선 ; Yeongseon Jang ; 가강현 ; Kang-hyeon Ka

한국균학회지, 2023, 51(2), , pp.69-80 [Periódico revisado por pares]

한국균학회

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2
Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction of Escherichia coli in Wheat Flour
Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction of Escherichia coli in Wheat Flour
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Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction of Escherichia coli in Wheat Flour

Lee, Jeongmin ; Park, Seul-Ki ; Korber, Darren ; Baik, Oon-Doo

Journal of microbiology and biotechnology, 2022-06, Vol.32 (6), p.768-775 [Periódico revisado por pares]

한국미생물생명공학회

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3
Physicochemical properties of whole cereal flour blends and their utilities in ground meat products
Physicochemical properties of whole cereal flour blends and their utilities in ground meat products
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Physicochemical properties of whole cereal flour blends and their utilities in ground meat products

Park, Do-Yun ; Kim, Jaewon ; Kim, Hyun-Seok

Korean journal of food science and technology, 2023-02, Vol.55 (1), p.83-90 [Periódico revisado por pares]

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4
Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Flour
Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Flour
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Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Flour

Lee, M.J., RDA, Republic of Korea ; Kim, K.S., RDA, Republic of Korea ; Kim, Y.K., RDA, Republic of Korea ; Park, J.C., RDA, Republic of Korea ; Kim, H.S., Seonam University, Republic of Korea ; Choi, J.S., RDA, Republic of Korea ; Kim, K.J., RDA, Republic of Korea

Korean Journal of Food Science and Technology, 2013-12, Vol.45 (6) [Periódico revisado por pares]

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5
Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology
Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology
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Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology

Lee, J.W., Hanyang University, Republic of korea ; Bae, I.Y., Far East University, Republic of Korea ; Kim, H.S., Hanyang University, Republic of korea ; Oh, I.K., Hanyang University, Republic of korea ; Kim, M.H., DanKook University, Republic of korea ; Han, G.J., RDA, suwon, Republic of Korea ; Lee, H.G., Hanyang University, Republic of korea

Food Engineering Progress, 2013-09, Vol.17 (3) [Periódico revisado por pares]

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6
Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies
Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies
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Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies

Kim, M.S., Koean Food Research Institute, Gyeonggi, Republic of Korea ; Park, J.D., Koean Food Research Institute, Gyeonggi, Republic of Korea ; Lee. H.Y., Koean Food Research Institute, Gyeonggi, Republic of Korea ; Kun, J.S., Koean Food Research Institute, Gyeonggi, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-09, Vol.42 (9) [Periódico revisado por pares]

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7
D-Lactic Acid Production by Sporolactobacillus inulinus Y2-8 Immobilized in Fibrous Bed Bioreactor Using Corn Flour Hydrolyzate
D-Lactic Acid Production by Sporolactobacillus inulinus Y2-8 Immobilized in Fibrous Bed Bioreactor Using Corn Flour Hydrolyzate
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D-Lactic Acid Production by Sporolactobacillus inulinus Y2-8 Immobilized in Fibrous Bed Bioreactor Using Corn Flour Hydrolyzate

Ting Zhao ; Dong Liu ; Hengfei Ren ; Xinchi Shi ; Nan Zhao ; Yong Chen ; Hanjie Ying

Journal of microbiology and biotechnology, 2014-12, Vol.24 (12), p.1664 [Periódico revisado por pares]

한국미생물생명공학회

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8
Effects of Pregelatinized Rice Flour on the Textural Properties of Gluten-free Rice Cookies
Effects of Pregelatinized Rice Flour on the Textural Properties of Gluten-free Rice Cookies
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Effects of Pregelatinized Rice Flour on the Textural Properties of Gluten-free Rice Cookies

Lee, J.K., Korea Polytechnic University, Gyeonggi, Republic of Korea ; Lim, J.K., Korea Polytechnic University, Gyeonggi, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-08, Vol.42 (8) [Periódico revisado por pares]

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9
Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies
Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies
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Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies

Lee, J.K., Korea Polytechnic University, Gyeonggi, Republic of Korea ; Lim, J.K., Korea Polytechnic University, Gyeonggi, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-09, Vol.42 (9) [Periódico revisado por pares]

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10
Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata
Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata
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Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata

Kim, Y.J., Changshin College, Masan, Republic of Korea ; Ju, J.C., Changshin College, Masan, Republic of Korea ; Kim, R.Y., Changshin College, Masan, Republic of Korea ; Kim, W.T., Changshin College, Masan, Republic of Korea ; Park, J.H., Kyungnam University, Changwon, Republic of Korea ; Chun, S.S., Sunchon National University, Sunchon, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2011-10, Vol.40 (10) [Periódico revisado por pares]

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