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Comparison of Starch Properties in Various Korean Rice Varieties
한국식품영양과학회 학술대회발표집
2020 .10
Quality Assessment of Cooked Rice Based on Phase Transitions, Starch Molecular Structures, Morphological, and Textural Properties
한국식품영양과학회 학술대회발표집
2021 .10
Relationship between rice grain quality traits and starch pasting properties using early maturing rice cultivars in Chungnam plain area
Korean Journal of Agricultural Science
2015 .09
Change in Physical Properties of Cooked Rice Stored in Electric Rice Cooker
한국식품영양과학회 학술대회발표집
2018 .10
Effects of Hyaluronic Acid Addition on Quality and Texture Properties of Cooked Rice
한국식품영양과학회 학술대회발표집
2020 .10
취반기의 가열 방식별 취반미의 특성 비교 분석
한국식품영양학회지
2017 .06
한국의 녹말 산업 발달사
식품과학과 산업
2018 .03
Effect of glutinous rice paste on the starch structure and starch-based metabolites during kimchi fermentation
한국식품영양과학회 학술대회발표집
2018 .10
In vitro Antioxidant Activity of Cooked Rice Containing Various Seaweeds
한국식품영양과학회 학술대회발표집
2019 .10
Starch Modification for Human Health Benefits
한국식품영양과학회 학술대회발표집
2021 .10
Analysis of motivation to learn how to cook among young Korean adults
한국식품영양과학회 학술대회발표집
2022 .10
Structural and Physicochemical Properties of Starches Isolated from Korean High Amylose Rice Cultivars
한국식품영양과학회 학술대회발표집
2015 .08
Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)
Applied Biological Chemistry
2018 .01
Effect of base paper characteristics on starch penetration during surface sizing
한국펄프·종이공학회 학술발표논문집
2015 .04
재가열에 따른 벼 품종별 밥의 물리적 품질 특성
한국식품영양학회지
2018 .01
Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
Food Science and Preservation
2024 .08
Quality Characteristics of Instant Starch Gel Food Using by Pre-gelatinized Starch Powder
한국식품영양과학회 학술대회발표집
2016 .10
Physicochemical Properties of Rice Cooked along with Various Mixed Grains and by Different Cooking Method
한국식품영양과학회 학술대회발표집
2019 .10
Gelatinization temperature modifies the 3D printability and textural properties of pectin added potato starch gel
한국식품영양과학회 학술대회발표집
2022 .10
Effect of microwave reheating on phase transition and quality characteristics of cooked rice with different amylose contents
한국식품영양과학회 학술대회발표집
2023 .10
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