1 조선영, "참치 톱밥의 첨가가 압출성형 인조육의 품질 특성에 미치는 영향" 한국식품영양과학회 46 (46): 465-472, 2017
2 김철, "압출성형공정을 이용한 고아미 후레이크 제조" 한국식품과학회 39 (39): 146-151, 2007
3 위경진, "쌀가루를 이용한 영유아용 팽화스낵 가공 적성 연구" 한국산업식품공학회 14 (14): 322-327, 2010
4 박지훈, "스크루 회전속도, 수분 함량과 사출구 온도가 압출성형 분리대두단백의 조직화에 미치는 영향" 한국식품영양과학회 45 (45): 1170-1176, 2016
5 구본엽, "수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성" 한국식품영양과학회 46 (46): 751-758, 2017
6 구본재, "사출구 구조와 탄산가스 주입이 옥수수 압출성형물의 물리적 특성에 미치는 영향" 한국산업식품공학회 16 (16): 83-91, 2012
7 구본재, "사출구 구조에 따른 옥수수가루 압출성형물의 팽화특성" 한국산업식품공학회 15 (15): 148-154, 2011
8 홍금주, "분리대두단백질이 첨가된 증편의 저장성에 관한 연구" 한국식품조리과학회 24 (24): 304-311, 2008
9 이효지, "분리대두단백질을 첨가한 쌀국수의 제면특성 및 개발" 한국식품조리과학회 21 (21): 326-338, 2005
10 유광열, "단백질원료의 종류에 따른 황복(Takifugu obscurus) 치어의 소화율 및 성장 평가" 한국수산과학회 47 (47): 383-389, 2014
1 조선영, "참치 톱밥의 첨가가 압출성형 인조육의 품질 특성에 미치는 영향" 한국식품영양과학회 46 (46): 465-472, 2017
2 김철, "압출성형공정을 이용한 고아미 후레이크 제조" 한국식품과학회 39 (39): 146-151, 2007
3 위경진, "쌀가루를 이용한 영유아용 팽화스낵 가공 적성 연구" 한국산업식품공학회 14 (14): 322-327, 2010
4 박지훈, "스크루 회전속도, 수분 함량과 사출구 온도가 압출성형 분리대두단백의 조직화에 미치는 영향" 한국식품영양과학회 45 (45): 1170-1176, 2016
5 구본엽, "수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성" 한국식품영양과학회 46 (46): 751-758, 2017
6 구본재, "사출구 구조와 탄산가스 주입이 옥수수 압출성형물의 물리적 특성에 미치는 영향" 한국산업식품공학회 16 (16): 83-91, 2012
7 구본재, "사출구 구조에 따른 옥수수가루 압출성형물의 팽화특성" 한국산업식품공학회 15 (15): 148-154, 2011
8 홍금주, "분리대두단백질이 첨가된 증편의 저장성에 관한 연구" 한국식품조리과학회 24 (24): 304-311, 2008
9 이효지, "분리대두단백질을 첨가한 쌀국수의 제면특성 및 개발" 한국식품조리과학회 21 (21): 326-338, 2005
10 유광열, "단백질원료의 종류에 따른 황복(Takifugu obscurus) 치어의 소화율 및 성장 평가" 한국수산과학회 47 (47): 383-389, 2014
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