The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean past..
This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, ..
The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The pr..
This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprisi..
Various sterilization methods were applied to the powder of ginseng for the improving hygienic quality. Ultra-violet (UV) and Infrared ray (IR) treat..
We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced bibimbap using dandelion complex powder (D..
For the purpose of improving hygienic quality of health-foods, sterilization effects of y ray and ozone on microoganisms associated with food culture..
For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effects of ozone treatment and gamma irradiation on the mic..
The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. Th..
This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The c..
PURPOSES : The aim of this study is to investigate the enhancement of performance and the mix design method for asphalt mixtures utilizing ferronicke..
A solution combustion process for the synthesis of hollandite (BaAl2Ti6O16) powders is described. SYNROC (synthetic rock) consists of four main titan..