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저자
설유나
한정아
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제어번호
105960229
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학술지명
한국식품과학회지
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권호사항
Vol.
50
No.
6
[
2018
]
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발행처
한국식품과학회
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발행처 URL
http://www.kosfost.or.kr
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자료유형
학술저널
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수록면
608-613
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언어
Korean
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출판년도
2018
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등재정보
KCI등재
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소장기관
영남대학교 과학도서관
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판매처
'
증점제로서의 곡류 가루 특성 연구' 의 참고문헌
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The rheology of liquids: A comparison of clinicians’ subjective impressions and objective measurement
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The hypocholesterolemic function of barley β-glucans
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Swelling and gelatinization of cereal starches: Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches
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Senescent swallowing: Impact, strategies and interventions
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Role of GABA in memory and anxiety
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Rheological characteristic of food thickeners marketed in Australia in various media for the management of dysphagia II. Milk as a dispersing medium
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Prevalence of perceived dysphagia and quality-of-life impairment in a geriatric population
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Pharyngeal effects of bolus volume, viscosity and temperature in patients with dysphagia resulting from neurologic impairment and in normal subjects
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Normal adult swallowing of liquid and viscous material: Scintigraphic data on bolus transit and oropharyngeal residues
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Effects of swallowed bolus variables on oral and pharyngeal phases of swallowing
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Effects of physicochemical characteristics on palatability of Korean waxy barley cultivars
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Dysphagia in the elderly: Preliminary evidence of prevalence, risk factors, and socioemotional effects
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Analysis of total and insoluble mixed-linked (1→3),(1→4)-β-D-glucans in barley and oats
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A comparative study on quality characteristics of Jook (traditional Korean rice gruel) make of imported and domestic rices (Chunchungbyeo)
'
증점제로서의 곡류 가루 특성 연구'
의 유사주제(
) 논문