• Effects of Cross - linked RS 4 starches on Pasting Profiles of Wheat Starch using RVA

• Shin Mal-Shick

• Woo Kyung-Soo, Mun Sae-Hun

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 157 ~ 160

• Volatile Components in Persimmon Vinegars by Solid - Phase Microextraction

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 153 ~ 156

• Extraction Characteristics of Red Flower Cabbage Pigment

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 149 ~ 152

• Inhibitory Effect on Delayed - type Hypersensitivity by the Hot Water Extracts from Medicinal Herbs

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 146 ~ 148

• Effect of Lentinus edodes water extract on some enzymes of mouse intestinal bacteria

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 142 ~ 145

• Bone Marrow Cell Proliferation Activity through Intestinal Immune System by the Components of Atract...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 135 ~ 141

• Effect of Stem Bark Extract from Morus alba and Cudrania tricuspidata on the Concentrations of Lipid...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 128 ~ 134

• Biological Activities of Substance Extracted from the Fruit Body of Formitopsis rosea

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 122 ~ 127

• Purification of a - Amylase Inhibitor from White Kidney Bean(Phaseolus vulgaris)

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 117 ~ 121

• Effects of Methanol Extracts from phaseolus vulgaris on serum Lipid Concentrations in Rats fed High ...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 113 ~ 116

• Changes in Quality Attributes of Sigumjang with Fermentation

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 107 ~ 112

• Quality of Freeze Dried Kimchi

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 100 ~ 106

• Changes in the Microflora and Enzyme Activities of Kochujang Prepared with Different Koji during Fer...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 94 ~ 99

• Quality Characteristics for Doenjang Using Squid Internal Organs

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 89 ~ 93

• Isolation and Characterization of a Bacterium from Korean Soy Paste Doenjang Producing Inhibition of...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 84 ~ 88

• Characteristics of Whelk Internal Organ Jeotgal with the Addition of Bromelain

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 78 ~ 83

• Changes of Microbiological and General Quality Characteristics of Gamma Irradiated Kochujang(Ferment...

• ±èµ¿È£/Kim, Dong Ho

• º¯¸í¿ì/¼Õõ¹è/À°È«¼±/¿¬±ÔÃá/Byun, Myung Woo/Sohn, Cheon Bae/Yook, Hong Sun/Youn, Kyu Chun

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 72 ~ 77

• Determination of Kinetic Parameters for Texture Changes of Sweet Potatoes during Heating

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 66 ~ 71

• Production of Starch Vermicelli(Dangmyun) by Using Modified Corn Starches(1)

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 60 ~ 65

• Effects of Extrusion Process Parameters on Puffing of Extruded Pellets

• Korean Journal of Food Science and Technology   2001  Volume.33  No.1 55 ~ 59