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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
한국축산식품학회지
2016 .01
프럭토올리고당 첨가가 반죽의 물성과 식빵의 품질 특성에 미치는 영향
한국식품영양학회지
2017 .12
Impact of Hanwoo Crust on the Physicochemical Properties of Pork Patties
한국식품영양과학회 학술대회발표집
2020 .10
Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
한국축산식품학회지
2015 .01
The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
한국축산식품학회지
2016 .01
Biological activities of fructooligosaccharides in mice fed a high-fat diet
한국식품영양과학회 학술대회발표집
2015 .08
Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
한국축산식품학회지
2017 .01
Analysis of fructooligosaccharides by high performance liquid chromatography with refractive index detector
한국식품영양과학회 학술대회발표집
2019 .10
Quality Characteristics of Lentil Jam with added Fructooligosaccharides
한국식품영양과학회 학술대회발표집
2015 .08
Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage
한국축산식품학회지
2015 .01
Physicochemical and Sensory Characteristics of Gluten-Free Noodle Added with Chicken Breast Meat
한국식품영양과학회 학술대회발표집
2022 .10
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
한국축산식품학회지
2017 .01
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
한국축산식품학회지
2016 .01
Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
한국축산식품학회지
2018 .01
Commercial Production of Fructooligosaccharide from Sucrose by the Aspergillus niger
한국식품영양과학회 학술대회발표집
2016 .10
Characteristics of Fructooligosaccharides (FOS) in Yacon Concentrate According to Heat Treatment
한국식품영양과학회 학술대회발표집
2024 .10
The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
한국축산식품학회지
2018 .01
동결건조 모시잎 분말 첨가가 돈육패티의 품질특성에 미치는 영향
한국식품영양학회지
2015 .06
Comparison of characteristics of soy protein based patties with different types of binding agents
한국식품영양과학회 학술대회발표집
2022 .10
Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties
한국축산식품학회지
2017 .01
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