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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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상업효모 대체형 한국토종효모 자원선발과 이를 이용한 고품질 특화제빵사업화 =
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Corn : Chemistry and technology
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Cereals in breadmaking : a molecular colloidal approach
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Sensory properties of foods
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Principles of breadmaking: functionality of raw materials and process steps
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Tamime and Robinson's yoghurt : science and technology
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Food hydrocolloids.
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Principles of cereal science and technology
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ラーメン実用解法
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Encyclopedia of food and health
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Encyclopedia of food sciences and nutrition
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Technology of cheesemaking
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Rapid antibody based Technologies in Food Analysis
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Novel food processing : effects on rheological and functional properties
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Food hydrocolloids.
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Food texture and rheology
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Lipids in cereal technology
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Technology of reduced-additive foods
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Liquid chromatographic analysis of food and beverages: proceedings of a Symposium on the Analysis of Foods and Beverages by HPLC,held in Honolulu,Hawaii,April 1-6,1979
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Edible nanostructures : a bottom-up approach
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