Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)
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Examination of the Antioxidant and Anti-inflammatory Effects of Extracts from the Bark of Bangladesh Medicinal Plants
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Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial
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Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice
골든베리즙 첨가 요구르트 드레싱의 미각 품질특성
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Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour
고초균 발효 농축잠두단백과 병아리콩가루를 이용한 단백질 강화 쌀가루의 물리화학적 특성
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Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar
‘바로미2’ 첨가에 따른 쌀가루 이화학적 특성 및 수제비 조리적성
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Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size
표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성
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