Food Extruder

변유량

식품과학과 산업

1977 .06

Quality Attributes of Bread with Soymilk Residue Dietary Fiber

Hyunjung Kim ,  Tae Wha Moon

Food Science and Biotechnology

1999 .08

두유박(豆乳粕)의 제면활용(製麵活用)

최준봉 ,  김재욱

Applied Biological Chemistry

1988 .01

Nutritional composition and antioxidant properties of whole soymilk (WS) and ultra fine particle whole soymilk (UFWS) using Korean soybean varieties

Ji Hae Lee ,  Koan Sik Woo ,  Hyun-Joo Kim 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Application of the Electronic Nose and Artificial Neural Network System to Quality of the Stored Soymilk

Eun-Young Pa ,  k ,  Jung-Ho Kim 외 1명

Food Science and Biotechnology

2002 .06

Fermentation Characteristics and Antioxidant Activities in the Produced Black Soymilk by Different Cultivars

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 5명

한국식품영양과학회 학술대회발표집

2014 .10

[P10-159] Fermentation of Soymilk Prepared with Green Tea Water Extract

Jiyeon Chun ,  Insoo Choi ,  Jeong Hwan Kim

한국식품영양과학회 학술대회발표집

2006 .10

Reaction flavor 기술을 이용한 구운 쇠고기향 개발

김기원 ,  백형희

한국식품과학회지

2003 .12

Antioxidative Activities of Soymilk Fermented with Bacillus subtilis

Kyoung Chun Seo ,  Mi Jin Kim ,  Myung Ja Kwon 외 3명

Food Science and Biotechnology

2009 .10

원료곡분의 성상과 압출 조건이 Extruder 내부 온도분포에 미치는 영향

류기형 ,  이철호

한국식품과학회지

1988 .06

Evaluation of Soybean Varieties for Soymilk and Tofu Production Potential Using Laboratory-Developed Procedures

Rajni Mujoo ,  Dianne T. T ,  inh 외 2명

Food Science and Biotechnology

2002 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci

Young Woo Pa ,  k ,  Seung Wook Lee 외 6명

Food Science and Biotechnology

2009 .04

[P3-93] Quality Characteristics of Soymilk and Tofu Manufactured by Recommended Soybean Cultivars in Korea

Ki Chan Kim ,  In Guk Hwang ,  Keum Il Jang 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

Emulsion Stability of Soymilk Mayonnaise with Chitosan

Keum-Joo Song ,  Hwa-Sun Kim ,  Gwang-Hyun Choi 외 7명

한국식품영양과학회 학술대회발표집

2012 .10

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria

Bin Kwon ,  Young Bae Kim ,  Jong-Hoon Lee 외 3명

Food Science and Biotechnology

2002 .08

[P8-123] Antioxidative Activity of Bacillus sp. : Fermented Soymilk under in vitro and Cellular System

Ji-Myung Choi ,  Kyoung-Chun Seo ,  Yeong-Ok Song 외 2명

한국식품영양과학회 학술대회발표집

2008 .10

[특집 : 식품 향기성분의 연구동향] 새로운 식품향 제조방법으로서의 Reaction Flavor 기술

유승석

식품산업과 영양

2001 .08

균질기 압력을 변화시켜 제조한 두유의 유화안정성

이경석 ,  김경태 ,  정용면 외 1명

한국식품영양과학회지

2006 .12