Showing results (211-220 of 2,484) with videos related to

Sort By:
Pageof 249
Food Science and Biotechnology|September 29, 2018
Differential abilities of Korean soybean varieties to biosynthesize glyceollins by biotic and abiotic elicitorsIn Sil Park, Hyo Jung Kim, Yeon-Shin Jeong, et al.
Food Science and Biotechnology|September 29, 2018
Key role of peptidoglycan on acrylamide binding by lactic acid bacteriaDan Zhang, Wei Liu, Liang Li, et al.
Food Science and Biotechnology|September 29, 2018
An analysis method for determining residual hexane in health functional food products using static headspace gas chromatographyEun-Jeong Jeong, Sang Hwa Lee, Beom-Tea Kim, et al.
Food Science and Biotechnology|September 29, 2018
Influence of the extrusion parameters on the physical properties of chickpea and barley extrudatesAleksandar Yovchev, Andrea Stone, Shannon Hood-Niefer, et al.
Food Science and Biotechnology|September 29, 2018
Quality comparison of dried slices processed from whole persimmons treated with different deastringency methodsHun-Sik Chung, Do-Hee Kim, Han-Soo Kim, et al.
Food Science and Biotechnology|September 29, 2018
Effect of blanching time on the quality characteristics of elderly-friendly kkakdugiSun-Ock Park, Wan-Keun Kim, Dong-June Park, et al.
Food Science and Biotechnology|September 29, 2018
Effects of ozone treatment on physicochemical properties of Korean wheat flourMin Jung Lee, Mi Jeong Kim, Han Sub Kwak, et al.
Pageof 249