• Comparison of Some Structural Characteristics of Japonica and Tongil Rice Starches and their Fractio...

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 187 ~ 192

• Studies on the Storage Stability of Jindo Hongju Pigment

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 183 ~ 186

• Chages in Dietary Fiber Content of Barley during Pearling and Cooking

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 180 ~ 182

• Analysis of Theanine Contents in Commercial Green Tea

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 177 ~ 179

• Comparative Sampling Procedures for the Volatile Flavor Components of Codonopsis lanceolata

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 171 ~ 176

• Compressive Creep Behavior of Rice Starch Gels

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 165 ~ 170

• Quality Evaluation of Tangmyon Prepared from Sweet Potato and/or Corn Starches

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 160 ~ 164

• Effect of Coagulants and Coagulation Temperature on Physical Properties of ISP - Tofu

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 154 ~ 159

• Synergistic Effect of Rhus javanica Linne Ethanol Extract Containing Several Synergist

• À念»ó/Chang, Young Sang

• ÃÖ¿õ/½Åµ¿È­/½ÅÀçÀÍ/Choi, Ung/Shin, Dong Hwa/Shin, Jae Ik

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 149 ~ 153

• Screening of Natural Antioxidant from Plant and Their Antioxidative Effect

• À念»ó/Chang, Young Sang

• ÃÖ¿õ/½Åµ¿È­/½ÅÀçÀÍ/Choi, Ung/Shin, Dong Hwa/Shin, Jae Ik

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 142 ~ 148

• Effect of Some Factors on Oleoresin Extraction from Red Pepper

• ¹Ú¹«Çö/Park, Mu Hyun

• ±èÇö±¸/Á¶±æ¼®/°­±¹Èñ/³²Àº¼÷/Kim, Hyun Ku/Jo, Kil Suk/Kang, Kook Hee/Nam, Eun Sook

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 137 ~ 141

• Effect of Chlorine Treatment on the Lipid Composition of Wheat Flour

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 132 ~ 136

• Effect of Chlorine Treatment on the Rheological Properties of Wheat Flour

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 127 ~ 131

• Prediction of Shelf - Life of Chewing Gum Based on Moisture Gain and Loss

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 122 ~ 126

• Changes in Moisture Content and Quality of Chewing Gum during Storage

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 117 ~ 121

• Studies on the Development of Cocoa Butter Equivalent Fat by Reverse - Micelle Enzyme Reaction Syste...

• ÀÌÀ±Çü/Lee, Yoon Hyung

• À±½ÂÇå/À̱Լø/½Å¿õ±Ô/Yoon, Seung Heon/Rhee, Kyu Soon/Shin, Woong Kyu

• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 111 ~ 116

• Effects of Fermentable sugar on Storage Stability and Modeling Prediction of Shelf - Life in Kimchi

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.2 107 ~ 110