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Mi-Hwan Kim

Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
2021 · Sasimaporn Samard, The-Thiri Maung, et al. · Food Science and Biotechnology · 79
Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process
2013 · M. Tugrul Masatcioglu, Erkan Yalcin, et al. · European Food Research and Technology · 24
Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate
2006 · Jae-Yoon Han, Mi-Hwan Kim, et al. · Preventive Nutrition and Food Science · 17
Effect of Saengmaec-san on the Level of Blood Glucose and Serum Components in Streptozocin-Induced Diabetic Rats
2009 · Hyeong-Jin Kim, Hye-Jin Yang, et al. · Journal of the Korean Society of Food Science and Nutrition · 7
Effect of Germination Time and Extrusion Temperature on Properties of Germinated Brown Rice
2007 · Mi-Hwan Kim, Wanna Tungjaroenchai, et al. · Journal of the Korean Society of Food Science and Nutrition · 6
An analysis of research trends related with Organization Silence
2016 · Myung-ja Kim, Mi-Hwan Kim · 한국융합학회논문지 · 5
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Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature
2007 · Jae-Yoon Han, Mi-Hwan Kim, et al. · Food Engineering Progress · 5
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Gene Cloning and Characterization of aBacillus vietnamensisMetalloprotease
2004 · Mihwan KIM, Yoshitaka NISHIYAMA, et al. · Bioscience Biotechnology and Biochemistry · 4
Quality Characteristics of Injeulmi by Different Ratios of Red Ginseng Powder, Water and Sugar
2010 · Min-Soo Han, Esther Choi, et al. · Journal of the Korea Academia-Industrial cooperation Society · 3
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Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate
2020 · Mi-Hwan Kim, The-Thiri Maung, et al. · Food Engineering Progress · 2
Effects of Extrusion Conditions on Change in Properties of Corn Fiber
2012 · Mi-Hwan Kim, Ryu Gi Hyung, et al. · Food Engineering Progress · 2
Effects of Barrel Temperature and Moisture Content on the Physicochemical Properties of Texturized Vegetable Protein
2020 · Dae Gyun Moon, Mi-Hwan Kim, et al. · Food Engineering Progress · 1
A Discussion about the Instruction of Round Number and Computational Estimation at an Elementary School
2020 · Youngbin Yim, Jung Hwa Song, et al. · Korean Association For Learner-Centered Curriculum And Instruction
초등학교에서의 어림수와 어림셈 지도에 대한 논의
2020 · Youngbin Yim, Jung Hwa Song, et al.
사과 분말 및 사과 농축액 첨가에 따른 국수의 품질 특성
2020 · Mi-Hwan Kim, The‐Thiri Maung, et al. · Food Engineering Progress
배럴온도와 수분함량에 따른 식물성조직단백의 이화학적 특성
2020 · dae-gynn moon, Mi-Hwan Kim, et al.
일본의 2017 개정 초등학교 수학과 교육과정의 외적 특징 분석
2018 · Kyo Sik Park, Seung Eun Lee, et al.
우리나라 초등학교 수학교과서에서 제시된 분배법칙 지도내용 분석
2017 · Mi-Hwan Kim, Soo Eun Lee, et al.
Ethanol Production from Extruded Corn Starch with Carbon Dioxide Injection
2012 · Lin Myat, Mi-Hwan Kim, et al. · 한국식품영양과학회 산업심포지움발표집
Analysis on Teacher's Discourse in Math Gifted Class in Elementary Schools Using Flanders Interaction Analysis Program
2011 · Mi-Hwan Kim, Sang-Hun Song · Journal of Elementary Mathematics Education in Korea
홍삼가루, 수분 및 당 첨가량에 따른 인절미의 품질특성
2010 · Min-Soo Han, choi esther, et al.
랫드에서 밤의 과육 및 내피가 지방대사 및 항혈전능에 미치는 영향
2009 · 김소정, Mi-Hwan Kim, et al. · Journal of Food Hygiene and Safety
[P8-188] Extruded Root Hair of Tissue Cultured Mountain Ginseng Extract and Their Functional Characterizations
2008 · Yan-Qing Ji, Jin Tie, et al. · 한국식품영양과학회 산업심포지움발표집
수분함량과 배럴온도에 따른 압출성형 비타민 C 매트릭스의 특성변화
2007 · Ryu Gi Hyung, Myung‐Hee Kim, et al.
압출성형 옥수수 전분 매트릭스 내부의 비타민 C 함량에 미치는 압출성형 공정변수와 포장방법의 영향
2007 · Ryu Gi Hyung, Mi-Hwan Kim, et al.
Works count: 26
Citation count: 155
H-index: 5
I10-index: 3
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