자료유형
발행기관
- 한국식품과학회(34)
- 한국식품조리과학회(23)
- 동아시아식생활학회(12)
- 한국식품영양과학회(11)
- 한국식품영양학회(11)
- 한국식품저장유통학회(11)
- 한국식물병리학회(7)
- 한국조리학회(7)
- 한국작물학회(6)
- 한국식생활문화학회(5)
- 한국응용생명화학회(4)
- 아세아태평양축산학회(2)
- 한국미술치료학회(2)
- 인문사회과학기술융합학회(1)
- 한국생활과학회(1)
- 한국영양학회(1)
- 환태평양유아교육연구학회(1)
간행물
- 한국식품과학회지(23)
- 한국조리과학회지(14)
- 동아시아식생활학회지(12)
- FOOD SCIENCE AND BIOTECHNOLOGY(11)
- 한국식품영양학회지(11)
- 한국식품저장유통학회지(10)
- 한국식품조리과학회지(9)
- 한국식품영양과학회지(7)
- 한국조리학회지(7)
- KOREAN JOURNAL OF CROP SCIENCE(6)
- THE PLANT PATHOLOGY JOURNAL (6)
- 한국농화학회지(3)
- 한국식생활문화학회지(3)
- ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES(2)
- JOURNAL OF FOOD SCIENCE AND NUTRITION(2)
- PREVENTIVE NUTRITION AND FOOD SCIENCE(2)
- 미술치료연구(2)
- ASIA-PACIFIC JOURNAL OF RESEARCH IN EARLY CHILDHOOD EDUCATION(1)
- FOOD QUALITY AND CULTURE(1)
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY(1)
- NUTRITION RESEARCH AND PRACTICE(1)
- 농산물저장유통학회지(1)
- 식물병연구(1)
- 예술인문사회융합멀티미디어논문지(1)
- 한국생활과학회지(1)
- 한국식생활문화학회지= JOURNAL OF THE KOREAN SOCIETY OF FOOD CULTURE(1)
전체 선택해제
총 139건 검색
본문검색 결과만 보기
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Xylanolytic Modification in Wheat Flour and its Effect on Dough Rheological Characteristics and Bread Quality Attributes
Ahmad. Zulfiqar, Butt. Masood Sadiq, Ahmed. Anwaar, Khalid. Nauman 한국응용생명화학회 Journal of the Korean Society for Applied Biological Chemistry 7 Pages
한국응용생명화학회 Journal of the Korean Society for Applied Biological Chemistry 2013, Vol.56 No.6 723-729 (7 pages)
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Protein quality, hematological properties and nutritional status of albino rats fed complementary foods with fermented popcorn, African locust bean, and bambara groundnut flour blends
Ijarotimi. Oluwole Steve, Keshinro. Oluremi Olufunke 한국영양학회 Nutrition research and practice 8 Pages
한국영양학회 Nutrition research and practice 2012, Vol.6 No.5 381-388 (8 pages)
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Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison with Commercial Beverages
하경애, 박보석, 장혜자, Ha. Kyungae, Park. Boseock, Chang. Hyeja 한국식품조리과학회 한국식품조리과학회지 10 Pages
한국식품조리과학회 한국식품조리과학회지 2014, Vol.30 No.2 129-138 (10 pages)
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Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
Eleazu. Chinedum, Eleazu. Kate, Aniedu. Chinyere, Amajor. John, Ikpeama. Ahamefula, Ebenzer. Ike 한국식품영양과학회 Preventive nutrition and food science 9 Pages
한국식품영양과학회 Preventive nutrition and food science 2014, Vol.19 No.2 115-123 (9 pages)
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Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin
Park. Chul-Soo, Baik. Byung-Kee, Kang. Moon-Seok, Park. Jong-Chul, Park. Jae-Gun, Yu. Chang-Yeon, Choung. Myoung-Gun, Lim. Jung-Dae 한국식품영양과학회 Journal of food science and nutrition 10 Pages
한국식품영양과학회 Journal of food science and nutrition 2006, Vol.11 No.3 243-252 (10 pages)