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
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgements
References
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
두유박(豆乳粕)의 제면활용(製麵活用)
Applied Biological Chemistry
1988 .01
Nutritional Evaluation of Tofu Containing Dried Soymilk Residue(DSR) - 2. Evaluation of Carbohydrate Quality
한국식품영양과학회지
1993 .07
Preparation of Enzymatic Hydrolysates of Soymilk Residue Protein and Fractionation of Bile Acid-Binding Components
Food Science and Biotechnology
1996 .03
두유박 수용성 식이섬유의 고온 추출물 제조와 이화학적 특성구명
한국식품과학회지
1997 .08
Nutritional composition and antioxidant properties of whole soymilk (WS) and ultra fine particle whole soymilk (UFWS) using Korean soybean varieties
한국식품영양과학회 학술대회발표집
2018 .10
건조비지 첨가에 의한 두부품질의 변화
한국식품과학회지
1985 .12
혼합물 실험 계획법에 의한 두유박과 옥분 압출성형물의 최적 혼합비 분석
한국식품과학회지
2003 .08
Application of the Electronic Nose and Artificial Neural Network System to Quality of the Stored Soymilk
Food Science and Biotechnology
2002 .06
[P10-159] Fermentation of Soymilk Prepared with Green Tea Water Extract
한국식품영양과학회 학술대회발표집
2006 .10
Fermentation Characteristics and Antioxidant Activities in the Produced Black Soymilk by Different Cultivars
한국식품영양과학회 학술대회발표집
2014 .10
Use of Extruder in Soymilk Production to Improve Flavor and Yield
Food Science and Biotechnology
1995 .03
[P3-93] Quality Characteristics of Soymilk and Tofu Manufactured by Recommended Soybean Cultivars in Korea
한국식품영양과학회 학술대회발표집
2009 .11
Antioxidative Activities of Soymilk Fermented with Bacillus subtilis
Food Science and Biotechnology
2009 .10
코지균 효소를 이용한 두유박의 단백질 용출
Applied Biological Chemistry
1992 .01
Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci
Food Science and Biotechnology
2009 .04
Emulsion Stability of Soymilk Mayonnaise with Chitosan
한국식품영양과학회 학술대회발표집
2012 .10
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Food Science and Biotechnology
2002 .08
[P8-123] Antioxidative Activity of Bacillus sp. : Fermented Soymilk under in vitro and Cellular System
한국식품영양과학회 학술대회발표집
2008 .10
Optimization of Quality Properties in Soy Yogurt Utilizing Soymilk Treated by High Hydrostatic Pressure
한국식품영양과학회 학술대회발표집
2013 .11
0