The Budget method used currently in Codex for estimation of use levels of food additives was investigated and the specific approach that can be appli..
The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for in..
The pH, acidity, viscosity, viable cell counts of lactic acid bacteria, and Hunter color value of yoghurt and also over-run and melting-down of yoghu..
This study was conducted to investigate the effect of microbial inoculation as additive consisting of novel lactic acid bacteria on quality and ferme..
This study was conducted to investigate the optimum additive ratio of barley flour when used instead of cotton seed meal for the cultivation of oyste..
PURPOSES : This research was a laboratory study for evaluating the Reclaimed Asphalt Pavement (RAP) mixture added developed rejuvenator for warm mix ..
This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, ..
This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0..
This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino aci..
This study was conducted to investigate the effect of addition of lactic acid bacteria inoculants on quality of rye silage harvested at early heading..
Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the..
The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The qua..
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 to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, a..
The removal of residual captan in carrot and kale by storage temperatures and the addition of condiments was investigated. The quantities of residual..