Search results for: Hyeon Gyu Lee
Journal of Food Processing and Preservation > 46 > 2 > n/a - n/a
Journal of Food Biochemistry > 44 > 6 > n/a - n/a
Molecular Nutrition & Food Research > 63 > 4 > n/a - n/a
Starch ‐ Stärke > 70 > 9-10 > n/a - n/a
LWT - Food Science and Technology > 2018 > 90 > C > 535-539
International Journal of Biological Macromolecules > 2018 > 108 > C > 568-575
International Journal of Biological Macromolecules > 2018 > 107 > PA > 1235-1241
Food Science and Biotechnology > 2018 > 27 > 2 > 441-450
International Journal of Biological Macromolecules > 2017 > 104 > PA > 442-448
Food Science and Biotechnology > 2017 > 26 > 5 > 1415-1422
Colloids and Surfaces B: Biointerfaces > 2017 > 154 > C > 171-177
Journal of Food Biochemistry > 41 > 2 > n/a - n/a
Food Science and Biotechnology > 2016 > 25 > 6 > 1597-1603
Colloids and Surfaces B: Biointerfaces > 2016 > 147 > C > 224-233
Food Science and Biotechnology > 2016 > 25 > 5 > 1337-1343
Food Science and Biotechnology > 2016 > 25 > 5 > 1443-1448
Journal of Cereal Science > 2016 > 70 > C > 214-220
International Journal of Biological Macromolecules > 2016 > 85 > C > 9-15
Food Science and Biotechnology > 2016 > 25 > 3 > 757-761
Food Science and Biotechnology > 2016 > 25 > 2 > 477-482