• Sensory Characteristics of Packsulkis(Korean traditional rice cakes) Containing Combined Sweeteners

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 503 ~ 504

• Temperature Dependence of Leaching Rate of Soluble Solids during Soaking of Soybeans

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 497 ~ 502

• Identification of Growth Stimulatory Compound in the Mixed Culture of Lactobacillus helveticus YM - ...

• Jang Yeon-Soo

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 492 ~ 496

• Studies on the Changes of Lipid Constituents during Gulbi Processing

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 485 ~ 491

• A Study on the Adsorption at Oil - Water Interface and the Emulsion Stabilizing Properties of Soy Pr...

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 468 ~ 474

• Assessment of Total Dietary Intake of Some Heavy Metals from Common Restaurant Meals in Seoul Area

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 458 ~ 467

• Enzymatic Characteristics of ¥á - Galactosidase for the Removal of Flatulence Factor in Soybean

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 450 ~ 457

• Comparative Biochemical Study on the Myofibrillar Proteins from Porcine Muscle

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 443 ~ 449

• Effect of Heat - Moisture Treatments on Physico - Chemical Properties of Chestnut Starch

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 437 ~ 442

• Action of Crude Amylolytic Enzymes Extracted from Sweet Potatoes and Amylolytic Enzymes on the Sweet...

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 431 ~ 436

• Evaluation of Sensory Quality of Spices Treated with Ethylene Oxide and Ionizing Radiation

• Á¶ÇÑ¿Á/Cho, Han Ok

• ÀÌÀç¿ø/±ÇÁßÈ£/º¯¸í¿ì/Lee, Jae Won/Kwon, Joong Ho/Byun, Myung Woo

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 427 ~ 430

• Carbohydrate Characteristics and Storage Stability of Korean Confections Kangjeong and Dashik

• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 421 ~ 426

• Some Quality Changes of Dried Loach(Misgurnus - mizolepis) by Microwave(2,450 MHz) Heating

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.6 413 ~ 420

• Lupin Seed for Human Consumption

• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 398 ~ 405

• Effect of Defatting on Gelatinization of Starch and Cooking Properties of Akibare(Japonica) and Mily...

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 393 ~ 397

• Evaluation of Red Pigment of Cockscomb Flower in Model Food Systems as a Natural Food Colorant

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 388 ~ 392

• Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 382 ~ 387

• Pigment - forming bacteria in the presence of L - typrosine and their possible role in the browning ...

• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 376 ~ 381

• Effect of Temperature on Cooking Rate of Soybean

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 372 ~ 375

• Prediction of Firmness and Strength of Low - ester Pectin Gel from Chemical Composition

• V. N. M. Rao, C. J. B. Smit

• Korean Journal of Food Science and Technology   1986  Volume.18  No.5 364 ~ 371