• Effects of Added Corn Starches and Hydrocolloids on the Characteristics of Mungbean Starch and the M...

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 618 ~ 624

• Effects of Added Corn Starches on Sensory Characteristics of Acorn Mooks(Starch Gels)

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 613 ~ 617

• Volatile Flavor Compounds of Korean Shiitake Mushroom(Lentinus edodes)

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 606 ~ 612

• Effect of Reaction Conditions on the Thiamine Decomposition by Bracken

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 600 ~ 605

• Freezing Preservation of Liquid Egg by Freezing Point Depression

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 594 ~ 599

• Studies on the Lipid Content and Neutral Lipid Composition of Brown Rice and Milled Rice

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 585 ~ 593

• Studies on the Dietary Fiber of Brown Rice and Milled Rice

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 576 ~ 584

• Relative Effectiveness of Some Antioxidants on Storage Stability of Instant Noodle(Ramyon) Fried by ...

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 569 ~ 575

• Relative Effectiveness of Some Antioxidants on Palm Oil and Beef Tallow by AOM Tests

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 563 ~ 568

• Mutagenic Activity by Ames Test of Bracken Grown in Korea

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 558 ~ 562

• Effect of Storage Humidity on the Textural Characteristics of Crackers

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 553 ~ 557

• Studies on the Optical Resolution of DL - Amino Acids by Aminoacylase Immobilized on Chitosan

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 547 ~ 552

• Studies on the Optical Resolution of DL - Amino Acids by Aminoacylase Immobilized on Chitosan

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 541 ~ 546

• Effects of Blanching , Chemical Dipping , Freezing Methods and Storage Period on Quality of Frozen M...

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 536 ~ 540

• Effect of Preventing the Maillard Reaction between Casein and Glucose with Corn Starch and Sucrose

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 526 ~ 535

• Latic Acid Fermentation in Soymilk by Single and Mixed Cultures of Lactobacillus Casei and Kluyverom...

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 518 ~ 525

• Changes in the Taste and Flavour Compounds of Kimchi during Fermentation

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 511 ~ 517

• Physicochemical Properties of Various Milled Rice Flours

• ¼®È£¹®/Seog, Ho Moon

• ½Åµ¿È­/³²¿µÁß/¹Ú¿ë°ï/Shin, Dong Hwa/Nam, Young Jung/Park, Yong Kon

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 504 ~ 510

• Comparison of Quality Stability of Rice and Rice Flour during Storage

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 498 ~ 503

• Effect of Packaging Materials on Shelf - life of Soybean oil

• °íÇÏ¿µ/Koh, Ha Young

• ½Åµ¿È­/°­Åë»ï/¹ÚÇü¿ì/Shin, Dong Hwa/Kang, Tong Sam/Park, Hyung Woo

• Korean Journal of Food Science and Technology   1988  Volume.20  No.4 493 ~ 497