• Browning and Sorption Characteristics of Dried Garlic Flakes with Relative Humidity and Storage Temp...

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 176 ~ 180

• Development of Shear Extrusion Test for the Texture Evaluation of Cooked Noddle

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 171 ~ 175

• Microstructure and Textural Properties of Cell Mass from Cooked Kidney bean and Soybean

• , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 164 ~ 170

• Study on Growth and Acid Production by Lactic Acid Bacteria in Soy Milk

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 151 ~ 156

• Effects of Salts on the Partition of Proteins in Poly(ethylene glycol) - Dextran Aqueous Two Phase S...

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 146 ~ 150

• Partition Coefficient of Proteins of Different Surface Hydrophobicity in Poly(ethylene glycol) - Dex...

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 140 ~ 145

• Molecular Species of Triglycerides in Walnut Oil

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 134 ~ 139

• Microcomputer - based Data Acquisition System for the Measurements of Temperature and Weight in Food...

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 129 ~ 133

• Water Uptake Rate and Degree of Gelatinization During Cooking of Pressed , Cutted and Pearled Barley

• , , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 125 ~ 128

• Methods to Store Fruit Pulps in The Liquid State at The Frozen Storage Temperature

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 119 ~ 124

• Maillard Reaction in an Intermediate Moisture Model Food System

• Oh Doo-Hwan

• , , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 113 ~ 118

• Quality Evaluation of Ground Garlic and Onions Treated with Chemical Fumigants and Ionizing Radiatio...

• , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 107 ~ 112

• Quality Comparison of Gelatins Manufactured from Raw and Scalded Pigskins

• , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 102 ~ 106

• Modification of Physicochemical Properties of Naked Barley Starch by Heat - Moisture Treatment

• , , , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 97 ~ 101

• Changes of Hydrophobicity , Solubility , SH Group and Protein - Protein Interaction in Yellowtail My...

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 89 ~ 96

• Rheological Properties of Rehydrated Suspensions of Freeze Dried Kochujang Powders

• ÀÌ»ó±Ô/Lee, Sang Kyu

• À̽ſµ/À±Çѱ³/±è¼®½Å/Àå±Ô¼·/Lee, Shin Young/Yoon, Han Kyo/Kim, Suk Shin/Chang, Kye Seob

• Korean Journal of Food Science and Technology   1987  Volume.19  No.2 81 ~ 88