-
Quality Characteristics of Chocolate Ganache Influenced by the level of Vegetable Creams
Food Engineering Progress :: Vol.16 No.4 pp.306-313
Open abstract -
Food Engineering Progress :: Vol.17 No.3 pp.238-244
DOI:https://doi.org/10.13050/foodengprog.2013.17.3.238
Open abstract -
Optimization of Lateral Flow Assay for the Dual-detection of Mycotoxins
Food Engineering Progress :: Vol.16 No.3 pp.214-218
Open abstract -
Analysis of Dish Detergent in Anionic and Nonionic Surfactants by HPLC
Food Engineering Progress :: Vol.17 No.2 pp.137-142
DOI:https://doi.org/10.13050/foodengprog.2013.17.2.137
Open abstract -
Rheological Characteristics of Mayonnaises with Different Oil Contents
Food Engineering Progress :: Vol.16 No.1 pp.7-13
Open abstract -
Bioconversion of Puffed Red Ginseng Extract Using β-Glucosidase-producing Lactic Acid Bacteria
Food Engineering Progress :: Vol.18 No.4 pp.332-340
DOI:https://doi.org/10.13050/foodengprog.2014.18.4.332
Open abstract -
Elucidation of Volatile Changes in Soybean Oil Stored in Polypropylene-Clay Nanocomposite
Food Engineering Progress :: Vol.17 No.2 pp.121-130
DOI:https://doi.org/10.13050/foodengprog.2013.17.2.121
Open abstract -
Quality Characteristics of Single Origin Bean-to-Bar Dark Chocolate Prepared with Sugar Alcohols
Food Engineering Progress :: Vol.18 No.3 pp.194-202
DOI:https://doi.org/10.13050/foodengprog.2014.18.3.194
Open abstract -
Studies on Physico-Chemical Characterization of Starch Extracted from Domestic Barley Cultivars
Food Engineering Progress :: Vol.17 No.3 pp.203-211
DOI:https://doi.org/10.13050/foodengprog.2013.17.3.203
Open abstract -
Sterilization of Yeast Isolated from Makgeolli by Intense Pulsed Light Treatment in Batch System
Food Engineering Progress :: Vol.17 No.2 pp.159-164
DOI:https://doi.org/10.13050/foodengprog.2013.17.2.159
Open abstract -
Food Engineering Progress :: Vol.17 No.2 pp.179-184
DOI:https://doi.org/10.13050/foodengprog.2013.17.2.179
Open abstract -
Food Engineering Progress :: Vol.17 No.1 pp.8-18
Open abstract -
Characterization of Fermentation Kinetics of Beer Made of Korean 6 Row-Barley
Food Engineering Progress :: Vol.17 No.3 pp.189-197
DOI:https://doi.org/10.13050/foodengprog.2013.17.3.189
Open abstract -
Rheological and Morphological Changes in Lager Yeast Sediment
Food Engineering Progress :: Vol.17 No.4 pp.281-288
DOI:https://doi.org/10.13050/foodengprog.2013.17.4.281
Open abstract -
Quality Characteristics of Brewed Beer with Rice Adjunct
Food Engineering Progress :: Vol.16 No.2 pp.139-144
Open abstract -
Dilute Solution Properties of Polysaccharide Rich Fraction from Ultra-filtration of Aloe vera Gel
Food Engineering Progress :: Vol.17 No.4 pp.289-296
DOI:https://doi.org/10.13050/foodengprog.2013.17.4.289
Open abstract -
Physiochemical Characteristics of Cationic Corn Starch with Various Degree of Substitution
Food Engineering Progress :: Vol.17 No.2 pp.151-158
DOI:https://doi.org/10.13050/foodengprog.2013.17.2.151
Open abstract -
Gas Barrier Characteristics of Low Density Polyethylene-Clay Nanocomposite Sheets
Food Engineering Progress :: Vol.16 No.2 pp.92-99
Open abstract -
Food Engineering Progress :: Vol.17 No.3 pp.251-258
DOI:https://doi.org/10.13050/foodengprog.2013.17.3.251
Open abstract -
Modeling and Optimization of Dough Properties Using Response Surface Design
Food Engineering Progress :: Vol.21 No.2 pp.132-137
DOI:https://doi.org/10.13050/foodengprog.2017.21.2.132
Open abstract