검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review Shakerardekani A, Karim R, Ghazali HM, Chin NL International Journal of Molecular Sciences, 14(2), 4223, 2013 |
| 2 |
추출 공정에 따른 Camellia sinensis 오일의 물리화학적 특성에 관한 연구 김연순, 김란, 나명순, 최두복 Applied Chemistry for Engineering, 21(2), 148, 2010 |
| 3 |
Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process Borompichaichartkul C, Luengsode K, Chinprahast N, Devahastin S Journal of Food Engineering, 93(3), 348, 2009 |
| 4 |
Fate of selenium species in sesame seeds during simulated bakery process Kapolna E, Gergely V, Dernovics M, Illes A, Fodor P Journal of Food Engineering, 79(2), 494, 2007 |
| 5 |
Electrochemical Method for Determining the Kinetic Parameters of Rancidity in Linoleic Acid Kim WS, Chung KI, Kim CY, Park DW, Choi YK Journal of Industrial and Engineering Chemistry, 10(4), 614, 2004 |
| 6 |
Evaluation of the antioxidant activity of wheat bran Abd El Mageed MA, Fadel HHM Indian Journal of Chemical Technology, 6(3), 117, 1999 |
| 7 |
Autolysis and rancidity development in tropical freshwater fish viscera during fermentation Ahmed J, Mahendrakar NS Bioresource Technology, 58(3), 247, 1996 |