쌀가루와 옥수수가루의 비율을 달리하여 제조한 생선스낵의 품질특성

심영자 ,  정복미 ,  이기춘

한국식품과학회지

2001 .02

Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin

Chul Soo Pa ,  k ,  Byung-Kee Baik 외 8명

Journal of Food Science and Nutrition

2006 .09

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Induck Choi ,  Chun-Sik Kang ,  Young-Keun Cheong 외 2명

Preventive Nutrition and Food Science

2012 .09

한국의 제분 산업 발달사

김성곤

식품과학과 산업

2017 .06

Analysis of Residence Time Distribution During Twin-Screw Extrusion of Wheat Bran

Chong-Tai Kim ,  Jae-Kwan Hwang ,  Chul-Jin Kim 외 1명

Food Science and Biotechnology

2000 .01

Extrusion Puffing of Pork Meat - Defatted Soy Flour - Corn Starch Blends to Produce Snack - like Products

Jennife ,  J. Jamo ,  a 외 2명

Journal of Food Science and Nutrition

2001 .09

시판 국내산 및 수입산 밀가루 특성과 가공적성 평가

강천식 ,  김학신 ,  정영근 외 3명

Food Science and Preservation

2008 .10

호주산 제면용 밀가루의 리올로지 성질과 입도분포

윤연희 ,  김성곤

Applied Biological Chemistry

1998 .01

Effects of Transglutaminase on Pasting and Rheological Properties of Different Wheat Cultivars Blended with Barley or Soy Flour

Hyun-Joo Ahn ,  Jae-Hyun Kim ,  Yoon-Hyuk Chang 외 5명

Food Science and Biotechnology

2008 .02

흑미가루를 첨가한 식빵의 품질 특성

정동식 ,  이범수 ,  은종방

한국식품과학회지

2002 .04

Extrusion Process of Barley Flour for Snack Processing

Chulkyoon Mok ,  R.E. Pyle ,  C.E. McDonald 외 2명

한국식품과학회지

1984 .12

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole Wheat Flour

Min Jeong Kang ,  Mi Jeong Kim ,  Han Sub Kwak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Kim ,  Ju Hee ,  Pak 외 11명

Journal of applied biological chemistry

2016 .01