Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kyeonghoon Kim"'
Publikováno v:
Foods, Vol 11, Iss 21, p 3399 (2022)
This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixi
Externí odkaz:
https://doaj.org/article/70658b8509884d528e179758db228617
Publikováno v:
Foods; Volume 11; Issue 21; Pages: 3399
This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::29619243b3f56ad8e30abbb269886717
Publikováno v:
Processes; Volume 10; Issue 3; Pages: 584
This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d2fade35c08f829a6b02b5dad4a0ea8
https://doi.org/10.3390/pr10030584
https://doi.org/10.3390/pr10030584
Publikováno v:
Paddy and Water Environment. 12:185-192
In this study, we propose a method to create a Sphagnum wetland in an urban ecosystem by collecting basic information about Sphagnum growth and decomposition. We constructed six groups of Sphagnum microcosms (1 m × 1 m) with three replicates. A fact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76a1547d6836aa507d957b048f09120e
https://doi.org/10.1007/s10333-014-0427-1
https://doi.org/10.1007/s10333-014-0427-1