Heat Treatment effects on In Vitro Digestibility of Sweet Pumpkin Flour and its Food Quality

Ha-Eun Han ,  Bit-Ha-Neul Choi ,  Duyun Jeong 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Proteins on Quality Characteristics of Rice Based Gluten-Free Muffin

Yujin Jeong ,  Adinda Sa ,  ah Fi 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics of muffins added with different rice variety

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Nam Kyoung Kim 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Effects of Lactobacillus Crude Enzyme on Textural Properties and Retrogradation of Bread

Seung Hye Woo ,  Yu Jeong Shin ,  Hyun Mo Jeong 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of the Surface Treatment with Starch/CNF on the Paper Properties

Im Jeong Hwang ,  Ming He ,  Yong Kyu Lee 외 1명

한국펄프·종이공학회 학술발표논문집

2016 .10

Starch Modification for Human Health Benefits

Qiang Liu

한국식품영양과학회 학술대회발표집

2021 .10

Comparison of Starch Properties in Various Korean Rice Varieties

Mi-Jung Kim ,  Jieun Kwak ,  A 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics and Antioxidant Capacity of Black Rice Muffins

Ji Hyeong Kim ,  Hae Ryoung Seo ,  Jin A Yoon 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Preparation of Starch Nanoparticles using Heat-moisture Treatment under Mildly Acidic Conditions and Homogenization

Jin Gyeong Ma ,  Min Jung Kim ,  Jong Yea Kim

한국식품영양과학회 학술대회발표집

2016 .10

한국의 녹말 산업 발달사

박연성

식품과학과 산업

2018 .03

Digestibility of retrograded starches with A- and B-type crystalline structures

Kim ,  Min Ah ,  Choi 외 3명

Applied Biological Chemistry

2015 .01

Investigating the Effect of Different Starch Types on Meat Analog Produced through High-Moisture Extrusion

Chaeyeon Kang ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

블루베리 분말을 함유한 블루베리 머핀 개발 및 가스치환포장된 블루베리 머핀의 유통기한 결정

이승조 ,  김명환 ,  한귀정 외 1명

산업식품공학

2016 .01

Effects of different levels of crude protein and protease on nitrogen utilization, nutrient digestibility, and growth performance in growing pigs

Yong Ju Kim ,  Tae Heon Kim ,  Min Ho Song 외 8명

한국축산학회지

2020 .01

Effect of base paper characteristics on starch penetration during surface sizing

A ,  az Rajabi Abha ,  i 외 4명

한국펄프·종이공학회 학술발표논문집

2015 .04

Dextrin-Poly(acrylic acid) Copolymer as an Additive for Surface Sizing with Oxidized Starch : Effect on Viscosity and Retrogradation

Chae Hoon Kim ,  A ,  az Rajabi Abha 외 5명

펄프·종이기술

2017 .04

Optimization of 4-α-Glucanotransferase-Starch Complex Formation and its Application to Starch Modification

Sun-Hee Yoon ,  Young-Wan Kim

한국식품영양과학회 학술대회발표집

2015 .08

Reducing Retrogradation of a Korean Rice Cakes by Adding Mulberry Leaf Flour

Kayoung Pa ,  k ,  Qian Li 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Supplementation of protease and different nutrient density diets in growing-finishing pigs

Sehyun Pa ,  k ,  Ji Hwan Lee 외 9명

한국축산학회지

2024 .03

Physiochemical Properties and In Vitro Digestibility of Sweet Pumpkin Starches as Affected by Heat-moisture Treatment

Sang-Myung Jun ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2021 .10