This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was ..
A huge amount of waste oyster shells are being produced in the southern coast of South Korea. In order to find the possibility to recycle the waste a..
A cultivar (Malus domestica cv. Fuji) of apple was selected to make apple peel (AP) powder by three different powdering methods. Frozen AP was thawed..
This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decrea..
Title: 구리분말의 제조 2. ... Object: (1) 황산구리로부터 구리분말을 제조한다. (2) 이온화 경향을 이해한다. (3) 물질의 용해도와 평형상태에 대하여 이해한다. (4) 구리의 물리적, 화학적 특성에 대하여 ... Experimental process: (1) CuSO4 20g을 증발 접시에 놓고 증류수로 용해한다. (2) 용해된 포화용액을 만든 후 가열하여 80℃의 온도로 유지하면서 금속아연 분말
- 분말가루를 액체 속에 분산시켜 사용할 때 적절한 적심성을 갖게하고 입자를 고르게 분산시키기 위해. - 시험 분말이 응집되어 정확한 입자 사이즈 측정이 불가 할 때 적절한 사이즈를 ... 세라믹분말의 입도분석 레포트 1. 광학 현미경과 주사 전자현미경의 특징과 장단점 - 광학현미경은 관찰시 샘플의 색상이 나타나 컬러로 구현가능하다. ... Ultrasonic stirrer의 역할 - 시험분말이 응집 (Agglomerated state) 되어있다면 정확한 particle size를 알 수 없기 때문에 Ultrasonic
This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus ..
This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidd..
Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, w..
This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated ..
ZnS powder was synthesized using a relatively facile and convenient glycothermal method at various reaction temperatures. ZnS was successfully synthe..
The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as ..
In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black ..
The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugung..
The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP)..
In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook usin..
This study aimed to investigate quality characteristics of white bread with Tenebrio molitor L. powder (TMP). Because of the proximate composition an..
This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying tempera..