Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum

Su-Jin Choi ,  Byoungseung Yoo

Food Science and Biotechnology

2007 .02

Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)

Su-Jin Choi ,  Byoungseung Yoo

Food Science and Biotechnology

2005 .06

The Present Status of Kochujang (fermented hot pepper - soybean paste) in Korea and Its Future

Dong-Hwa Shin ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2004 .11

The Genome That Makes Hot Pepper

Doil Choi

한국원예학회 학술발표요지

2014 .05

Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches

Su-Jin Choi ,  Hak-Gil Chang ,  Byoungseung Yoo

Food Science and Biotechnology

2008 .08

Methods for Determining the Adulteration of Hot Pepper Powder Partially Mixed with Hot Pepper Seeds

Yehji Chung ,  Jinsoo Kang ,  Dain Kim 외 10명

한국식품영양과학회 학술대회발표집

2016 .10

양식산 굴 첨가가 된장의 품질에 미치는 영향

김진수 ,  허민수

Applied Biological Chemistry

2004 .01

Rheological Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear

Do-Dan Kim ,  Young Seung Lee ,  Byoungseung Yoo

Journal of Food Science and Nutrition

2009 .09

Effect of Initial Fermentation Degree of Soybean Pastes on the Physicochemical Properties of Lactobacillus plantarum-Inoculated Soybean Pastes

Dayeon Ryu ,  Ki-Hyo Jang ,  Jeonghee Su 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

Dynamic Rheological Investigation of Hot Pepper-soybean Paste Mixed with Acetylated Starch

Byoungseung Yoo

Food Science and Biotechnology

2008 .10

유기 및 관행재배 고추의 품질특성 비교

이유석 ,  문제학 ,  오봉윤 외 5명

한국유기농업학회지

2014 .01

고추의 열풍건조특성(熱風乾燥特性)

전재근 ,  김공환

Applied Biological Chemistry

1974 .01

Characteristics of Taste Components of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2002 .08

Hot Issue

한국계육협회

월간 닭고기

2007 .01

Optimization of Tyramine-Reducing Methods Based on the Previous Studies: Application to the Commercial Soybean-Pastes

Hyang-Rin Kang ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Characteristic Flavor Compounds of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .12

Change of Hot Pepper Yield and Quality by Irrigation Levels

Yang Ho Pa ,  k ,  Hyoun Mi Choo 외 2명

한국원예학회 학술발표요지

2012 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

고추장의 流動 特性에 關한 硏究

변유량 ,  이신영 ,  이상규 외 2명

한국식품과학회지

1980 .03

Changes in the Physicochemical and Sensory Characteristics of Traditional Soybean Pastes During Fermentation

Eunjin Kwon ,  Byung Yong Lee ,  Dayeon Ryu 외 2명

한국식품영양과학회 학술대회발표집

2011 .10