• Studies on the Nutritional Components of Purple Sweet Potato(Ipomoea batatas)

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 819 ~ 825

• Retardation of Kimchi Fermentation by the Extracts of Allium tuberosum and Growth Inhibition of Rela...

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 813 ~ 818

• Isolation of 3,4- Dihydroxybenzoic Acid with Antimicrobial Activity from Bark of Aralia elata

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 807 ~ 812

• Rheological Properties of Citrus Pectin Solutions

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 799 ~ 806

• Deamidation of Glutaminyl and Asparaginyl Residues of Protein by Neutrase

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 794 ~ 798

• Chemical Composition of Acacia Flower(Robinia pseudo - acacia)

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 789 ~ 793

• Effects of Freezing Rate and Storage Temperature on the Degree of Retrogradation , Texture and Micro...

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 783 ~ 788

• Effect of Alum on the Rheological Properties of Gelatinized Solutions of Nonwaxy and Waxy Rice Starc...

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 776 ~ 782

• Effect of Alum on the Activity of Raw Starch - Digesting Enzyme Produced by Bacillus sp .

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 773 ~ 775

• Physico - chemical Properties of Boxthorn(Lycii fructus) Hot Water Extracts by Roasting Conditions

• ±èÀÎȯ/Kim, In Hwan

• ±è¼º¼ö/±èÀ±¼÷/±èÀºÁ¤/À̺οë/ÃÖÈñµ·/Kim, Sung Soo/Kim, Yoon Sook/Kim, Eun Jeong/Lee, Boo Yong/Choi, Hee Don

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 768 ~ 772

• Purification of ¥á - Amylase Inhibitor from Black Bean in Korea

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 762 ~ 767

• Structure of Hot - Water Soluble Rice Starch in Relation to the Structure of Rice Starch and Texture...

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 757 ~ 761

• Immobilization of Thermolysin for Synthesis of Aspartame Precursor

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 753 ~ 756

• Computation of Q10 Values and Shelf - life for Canned and Bottled Orange Juices

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 748 ~ 752

• Changes in Heavy Metals and Vitamin C Content during the Storage of Canned and Bottled Orange Juices

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 742 ~ 747

• Changes of Volatile Flavor Components on Roasting Conditions in Cassia tora Seeds

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 736 ~ 741

• Quality Change of Starch Syrups during Storage

• ±èµ¿Ã¶/Kim, Dong Chul

• ¹Ú¹«Çö/±èº´»ï/³²±Ã¹è/Park, Moo Hyun/Kim, Byeong Sam/Nahmgung, Bae

• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 729 ~ 735

• Nutritional Components of Korean Auricularia polytricha(Mont .) sacc . Mushroom and Changes in Chara...

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 724 ~ 728

• Characteristic Properties of Fucoidan Sulfate Purified from Gompi , Ecklonia stolonifera

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 716 ~ 723

• Functional Properties of Proteolytic Enzyme - Modified Isolated Sesame Meal Protein

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.5 708 ~ 715