Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Jeonghee Surh"'
Publikováno v:
Korean journal of food science and technology. 55:145-152
Publikováno v:
Korean journal of food science and technology. 55:138-144
Autor:
Jiyea Lee, Jeonghee Surh
Publikováno v:
Korean journal of food science and technology. 55:75-82
Publikováno v:
Korean journal of food science and technology. 54:622-628
Autor:
Jeonghee Surh, Jiyea Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1074-1083
Autor:
Jeonghee Surh
Publikováno v:
Korean Journal of Food and Cookery Science. 38:153-159
Autor:
Jeonghee Surh, Jiyea Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1239-1247
Effect of Carrot Powder Coating on the Oxidative Stability of the Oils Used in Deep-Frying Croquette
Autor:
Jeonghee Surh, Jiyea Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:732-741
Autor:
Jeonghee Surh, Hyeri Jo
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 49:1218-1226
Publikováno v:
Food Sci Biotechnol
Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH 8 than at a neutral pH. Furthermore, at pH 2,