[특집 : 두부류의 생산ㆍ유통체계 현황 및 발전방향] 환경친화형 전두부 제조 및 제품의 다양화

구경형

식품산업과 영양

2005 .04

Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder

Kyung-Hyung Ku ,  Min-Ji Kim ,  Myung-Ki Lee

Food Science and Biotechnology

2002 .08

마늘 첨가 두부 제조시 응고제가 물성에 미치는 영향

박연주 ,  오남순 ,  한민수 외 2명

Applied Biological Chemistry

2004 .01

Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)

Jinyoung Lee ,  Eunok Choe

Food Science and Biotechnology

2003 .06

Physical Properties of Micronized Full-fat Soyflour for Packed Whole-tofu(chundubu) Manufacture

Jinyoung Lee ,  Eunok Choe

Food Science and Biotechnology

2002 .04

Study on Textural Properties of Commercial Meat Analog Products

Su-In Hwang ,  Eun-Jung Lee ,  Minji Seon 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches

You-Seok Lee ,  Sang-Hee Oh ,  Ju-Woon Lee 외 3명

Food Science and Biotechnology

2003 .10

Microparticulate Coagulation Retention Aid Techniques for the 1990s

R. M. Gowe ,  s

펄프·종이기술 국제 세미나

1991 .05

대두의 동결처리에 의한 두부의 텍스쳐 특성의 증진

백상호 ,  김명곤 ,  윤세억 외 1명

한국식품과학회지

1996 .04

Textural Analysis for Bread Staling

Myong-Soo Chung ,  Jae-Kwon Lee ,  Nam-Youn Hu 외 2명

Food Science and Biotechnology

2003 .12

Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels

Il-Jun Kang ,  Tomohiko Mo ,  i

Food Science and Biotechnology

2004 .02

Textural Interfaces affected the Distribution of Roots, Water, and Nutrients in Reconstructed Soils

Kangho Jung ,  Min Duan ,  Jason House 외 1명

한국토양비료학회 학술발표회 초록집

2014 .06

Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle

Man-Hee Baek ,  Dong-Su Cha ,  Seung-Taik Lim

Food Science and Biotechnology

2001 .04

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 Coating Agent on Textural Characteristics of Cymbidium Preserved Flowers

Song Kwon ,  Hye Jin Kwon

한국원예학회 학술발표요지

2016 .05

Texturometer에 의한 性狀別 食品群의 Texture 特性

李泳和 ,  李寬寧 ,  李瑞來

한국식품과학회지

1974 .03

젤라틴화 된 모형식품의 조직특성

장규섭 ,  이성구 ,  장동일 외 1명

한국식품과학회지

1988 .06

Flavor Compounds and Textural Properties of Comminuted Sausages Manufactured with Various Fat Contents

Kook ,  Sung-H. ,  Yoo 외 3명

한국축산식품학회 학술발표초록집

2003 .01

Textural Characteristics of Preserved Flowers of Rose Heaven according to Conditions of Preservative Solution

Eun Ha Yoo ,  Young Wook Seo ,  Gwang Jin Kim 외 3명

한국원예학회 학술발표요지

2009 .10

Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties

Malcolm C. Bou ,  ne

한국식품과학회지

1975 .09