지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
등록된 정보가 없습니다.
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Analysis of Structural Conversion in the Kimchi Incorporated Various Starch Pastes During Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
Structural and Physicochemical Properties of Starches Isolated from Korean High Amylose Rice Cultivars
한국식품영양과학회 학술대회발표집
2015 .08
Analysis of Sugar Metabolites and Oligomers Released Kimchi Added Starch Pastes during Fermentation
한국식품영양과학회 학술대회발표집
2020 .10
Influence of Gemination on Structure and Physicochemical Properties of Rice Starches Differing Amylose Content
한국식품영양과학회 학술대회발표집
2016 .10
Physicochemical properties of rice flours with various amylose contents
한국식품영양과학회 학술대회발표집
2016 .10
Comparison between Chemical Properties and Sensory Evaluation in Commercial Kimchi
한국식품영양과학회 학술대회발표집
2016 .10
Effect of gelatinization on the contents of amylose, resistant and total starch with rice varieties
한국식품영양과학회 학술대회발표집
2020 .10
Effects of NaCl on the Physical Properties of Corn Starch-Methyl Cellulose Mixtures in Model System and Pastes Produced using a 3D food printer
한국식품영양과학회 학술대회발표집
2022 .10
Studies on the Compositions of Korean Sweet Potato Varieties and Physicochemical Properties of Their Starches
한국식품영양과학회 학술대회발표집
2016 .10
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
Correlations of Sensory Evaluations and Volatile Compounds in Korean Soybean Pastes Using Electronic Nose Analysis
한국식품영양과학회 학술대회발표집
2017 .10
Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties
산업식품공학
2017 .01
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
Comparison of Starch Properties in Various Korean Rice Varieties
한국식품영양과학회 학술대회발표집
2020 .10
Physicochemical and Microbial Characteristics of Kimchi Supplemented with Pork Meat
한국식품영양과학회 학술대회발표집
2016 .10
근적외선분광분석에 의한 육성계통 벼 유전자원의 아밀로스 및 단백질 성분함량에 관한 통계분석
한국육종학회지
2019 .01
Effects of Potato and Quinoa Starch Blends on the Physicochemical Properties of Filled Hydrogels
한국식품영양과학회 학술대회발표집
2021 .10
Starch Modification for Human Health Benefits
한국식품영양과학회 학술대회발표집
2021 .10
Quality Characteristics of Kimchi according to Garlic contents
한국식품영양과학회 학술대회발표집
2015 .08
Mild Heating and Ultra-Sonication for High-Amylose Maize Starch to Reduce Its Gelatinized Temperature
한국식품영양과학회 학술대회발표집
2017 .10
0