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[会议论文] 作者：Kwan-HwaPark;,
来源：第十四届世界食品科技大会 年份：2008
The potential use of enzymes to process foods can be attributed to amazing specificity of enzymes towards carbohydrate,proteins and lipids.Consequently,enzy...
[会议论文] 作者：Van-DaoNguyen[1]Ouang-TriLe[2]Kwan-HwaPark[2],
来源：第十四届世界食品科技大会 年份：2008
Korea Pho is one of the traditional dishes in Vietnam.It is made of fresh rice noodle,stew bone soup,beef meat or chicken meat and some flavor spices.Pho ha...
[会议论文] 作者：Chang-KyuLee;Kwan-HwaPark;Quang-TriLe;Seung-JaeLee;Kyung-MoSong;Sung-HoonPark;Jong-TaePark;SukyungKim,
来源：第十四届世界食品科技大会 年份：2008
Abstract:A number of food manufacturers use modified starches,since natural starches usually do not meet all the requirements for food industry.Among differ...
[会议论文] 作者：DanLi[1]Jong-TaePark[2]XiaoleiLi[3]ByongHoonLee[4]Kwan-HwaPark[2],
来源：第十四届世界食品科技大会 年份：2008
A gene for a hyperthermostable maltogenic amylase was cloned from the genomic DNA of Staphylothermus narinus,and overexpressed from an expression vector,pTk...
ENZYMATIC MODIFICATION OF TAPIOCA STARCH WITH BRANCHING ENZYME FROM BACILLUS SUBTILIS 168 AND BACILL
[会议论文] 作者：Chang-KyuLee[1]Young-WanKim[2]Seung-JaeLee[1]RanZhang[3]StethenG.Withers[3]Yong-RoKim[4]Joong-HyuckAuh[5]Kwan-HwaPark,
来源：第十四届世界食品科技大会 年份：2008
Tapioca starch extracted from the cassava root is one of the most important carbohydrate food sources in many regions of the tropics.Due to the abundance an...
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