한국의 국수 산업 발달사

김성곤

식품과학과 산업

2017 .03

Development and Screening of New GM Events for Instant Noodle Using Real-Time PCR

Seunglim Baek ,  Kyungsuk Ryu ,  Jaeyeon Lee 외 6명

한국식품영양과학회 학술대회발표집

2017 .10

인스탄트 유탕면의 안전성 평가

김영국 ,  임태곤 ,  오금순 외 5명

한국식품위생안전성학회지

1995 .01

Development of Wellness Platform for Children

Seo-Young Kim ,  Ki Won Lee

한국식품영양과학회 학술대회발표집

2016 .10

Utilization of brown rice flour as a functional ingredient in instant fried noodles

Kim ,  Hyeon Ji ,  Baek 외 9명

Applied Biological Chemistry

2015 .01

Supplementations of Resistant Starches to Asian Noodles

Mal-Shick Shin ,  Kyung-Soo Woo ,  Paul A. Seib

Food Science and Biotechnology

2002 .08

시중 중화면 제조 기계를 이용한 국산 밀 품종의 중화면 면대 특성 및 식미 평가

윤영미 ,  박철수 ,  김지은 외 4명

한국육종학회지

2017 .01

[S2-3] Noodles in Korean Food and Culture : Present and Future

Mi Sook Cho

한국식품영양과학회 학술대회발표집

2008 .10

[S2-1] Eating pattern of instant noodle and the relationship between the consumption and health state among Koreans : A primary analysis of databases of Korea NHANES and Youth Health Behavior Online Survey

Hae-Rang Chung ,  Young Ae Son ,  Min Young Um 외 2명

한국식품영양과학회 학술대회발표집

2008 .10

Overview of Korean Noodle Industry

Sung-Kon Kim

Food Science and Biotechnology

1997 .09

Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles

Chang-Won Ahn ,  Hee-Sop Nam ,  Jae-Kil Shin 외 3명

Food Science and Biotechnology

2006 .10

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

Jinsoo Kang ,  Jungu Lee ,  Moonkyeung Choi 외 6명

Preventive Nutrition and Food Science

2017 .09

라면의 일반성분과 열량

김민지 ,  신승녕 ,  김성곤

한국식품과학회지

2000 .10

양파분말을 첨가한 국수의 품질과 저장성

김요셉 ,  박나영 ,  노홍균

Food Science and Preservation

2016 .04

Ancient Health and Wellness Wisdom : To Illuminate Modern Research

Pingfan Rao

한국식품영양과학회 학술대회발표집

2012 .10

Influence of Temperature on the Color Change of Noodle Dough Sheet

Woojoon Pa ,  k ,  Jong Whan Rhim 외 4명

Food Science and Biotechnology

1998 .12

Quality Characteristics of Rice Noodles by Manufacture Conditions

Jieun Kwak ,  Mi-Jung Kim ,  Hye Young Pa 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Antioxidant and Antiobese Effects of Soup Containing Nature Mixture of Instant Noodle (Ramen)

Ki Han Kwon ,  Heekyung Lim ,  Mi Ja Chung 외 10명

한국식품영양과학회 학술대회발표집

2015 .08