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Publications by Byoungseung Yoo
Rheological Differences of Waxy Barley Flour Dispersions Mixed With Various Gums
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Related publications
Viscosity Differences Between Various Guar Gums
Diabetologia
Internal Medicine
Endocrinology
Metabolism
Diabetes
Rheological Study of Mixed Flour: Wheat (Triticum Vulgare), Barley (Hordeum Vulgare) and Potato (Solanum Tuberosum) for Use in the Preparation of Bread
Scientia Agropecuaria
Animal Science
Zoology
Agronomy
Soil Science
Crop Science
Theory of the Rheological Properties of Dispersions
Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences
Mathematics
Engineering
Astronomy
Physics
The Rheological Behavior of Concentrated Colloidal Dispersions
Journal of Chemical Physics
Medicine
Theoretical Chemistry
Astronomy
Physics
Physical
Rheological Characterization of Bentonite Dispersions With Xanthan for Oil Well Drilling Fluids
Materials Research
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
Rheological Properties of Barley and Flaxseed Composites
Food and Nutrition Sciences
Rheological Studies of Wheat Flour Dough. Part II
Journal of the agricultural chemical society of Japan
Physicochemical and Rheological Properties of a Dairy Dessert, Enriched With Chickpea Flour
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
The Modification of Rheological Properties of Bentonite-Water Dispersions With Cationic and Anionic Surfactants
International Journal of Chemical Engineering and Applications
