- Abstract
- Introduction
- Materials and Methods
- Results and Discussion
- Acknowledgments
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https://www.riss.kr/link?id=A60063467
2003
English
SCIE,SCOPUS,KCI등재
학술저널
533-539(7쪽)
0
상세조회0
다운로드목차 (Table of Contents)
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
In Vitro and In Vivo Effects of Prosomillet and Sorghum on Cholesterol Metabolism
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage