• In Vitro Digestibility of Chemically Modified Starches and Ramen Starches

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 475 ~ 478

• Changes in Physicochemical Characteristics of Barley Leaves During Growth

• ±è¼º¼ö/Kim, Sung Soo

• ¼®È£¹®/È«Èñµµ/±è°æŹ/ÀÌ¿µÅÃ/Seog, Ho Moon/Hong, Hee Do/Kim, Kyung Tack/Lee, Young Tack

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 471 ~ 474

• Antimicrobial and Antioxidative Activities of Solvent Fraction from Humulus japonicus

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 464 ~ 470

• Effect of Retrograde Restraint of Rice Cake Using Raw Starch Saccharifying ¥â - Amylase from Bacillu...

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 459 ~ 463

• Changes of Physicochemical Characteristics and Development of New Quality Indices for Industry - pro...

• ±è¿µ¼ö/Kim, Young Soo

• ¹ÚÀºÁö/Á¤½Â¿ø/±èÁ¤¿Á/Â÷Áø/Park, Eun Ji/Jung, Sung Won/Kim, Jung Ok/Cha, Jin

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 453 ~ 458

• In - line Image Processing System for Measurement of Extrudate Thickness

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 448 ~ 452

• Effect of Various Mixing Ratio of Non - glutinous and Glutinous Rice on Physical and Rheological Pro...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 442 ~ 447

• Antigenicity of Whey Protein Hydrolysates Against Rabbit Anti ¥á - Lactalbumin Antiserum

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 436 ~ 441

• Properties of Modified Rice Starch by Physical Modification

• ±è±æȯ/Kim, Kil Hwan

• ÀÌÇöÀ¯/±ÝÁؼ®/½Å¸í°ï/À¯¹Ì¶ó/Lee, Hyun Yu/Kum, Jun Seok/Shin, Myoung Gon/Yoo, Mi Ra

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 428 ~ 435

• The Quality of Salted and Semi - Dried Mackerel Processed by Cold Osmotic Dehydration during Storage

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 422 ~ 427

• Screening for the Antioxidants in Unused Marine Resources by the Polarographic Method

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 417 ~ 421

• Optimization of Growth Medium Composition for Overproduction of Bacillus licheniformis Amylase in Re...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 411 ~ 416

• Changes in Physicochemical Properties of Industry - type Kochujang during Storage

• ±è¿µÈ£/Kim, Young Ho

• ±è¿µ¼ö/½Åµ¿ºó/Á¤½Â¿ø/±¸¹Î¼±/Á¤°Ç¼·/Kim, Young Soo/Shin, Dong Bin/Jung, Sung Won/Koo, Min Seon/Chung, Kub Sub

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 403 ~ 410

• Properties of Crude Amylase Isolated from Pine Nut

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 398 ~ 402

• Processing of Powdered Smoked - Dried Anchovy Soup and Its Taste Compounds

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 393 ~ 397

• Changes in Nitrogen Compounds of traditional Kochujang during Fermentation

• ±è¿µ¼ö/Kim, Young Soo

• ½Åµ¿ºó/¿ÀÈÆÀÏ/±¸¹Î¼±/Shin, Dong Bin/Oh, Hoon Il/Koo, Min Seon

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 389 ~ 392

• Cold Storage and Quality Stability of Ascidian , Halocynthia roretzi

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 382 ~ 388

• Purification and Properties of Cyclodextrin glycosyltransferase from Bacillus stearothermophilus KY ...

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 375 ~ 381

• The Effect of Water Activity and Temperature on the Retrogradation Rate of Gelatinized Corn Starch

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 370 ~ 374

• The Change of Anthocyanin and Spreadmeter Value of Strawberry Jam by Heating and Preservation

• ÀÌÀçÇÏ/Lee, Jae Ha

• ¹Ú¼ºÁØ/±Ç°æ¼·/ÀÓÀçÈ£/ÀåÈñ±Ô/À¯¹«¿µ/Park, Sung Jun/Kwon, Kyung Sup/Rhim, Jae Ho/Jang, Hee Gyu/Yu, Mu Yung

• Korean Journal of Food Science and Technology   1994  Volume.26  No.4 365 ~ 369