• Use of Extruder in Soymilk Production to Improve Flavor and Yield

• Kim Byong-Ki

• Park Jiyong

• Food Science and Biotechnology   1995  Volume.4  No.1 55 ~ 59

• Influence of Methanol Pretreatment on Wafer Absorption of Normal and Hardshell Beans

• Kim Chul-Jai

• Food Science and Biotechnology   1995  Volume.4  No.1 47 ~ 54

• Physicochemical Factors Affecting the Hardshell Defects of Soybean

• Kim Chul-Jai

• Food Science and Biotechnology   1995  Volume.4  No.1 39 ~ 46

• Application of Acid Urease to Prevent Ethyl Carbamate Formation in Takju Processing

• Kim, Eun-Jung

• Kim, Dong-Kyung/Lee, Dong-Sun/Lee, Taik-Soo/Noh, Bong-Soo

• Food Science and Biotechnology   1995  Volume.4  No.1 34 ~ 38

• Effects of Red Pepper and Temperature on the Formation of Lactic Acid During Fermentation of Yeolmoo...

• Park, In-Seon

• Kim, Tai-Jin/Jo, Jae-Sun/Noh, Bong-Soo

• Food Science and Biotechnology   1995  Volume.4  No.1 29 ~ 33

• Loss of Free Amino Group and Protein from NFDM During Methanol Treatment

• Park, Hyun Jeong

• Song, Jae Chul/Shin, Wan Cheol

• Food Science and Biotechnology   1995  Volume.4  No.1 25 ~ 28

• Air Classification of Barley Flour

• Mok, ChulKyoon

• Park, Dong-June/Ku, Kyung-Hyung

• Food Science and Biotechnology   1995  Volume.4  No.1 21 ~ 24

• Mathematical Approach for Measuring the Thermal Diffusivity of Solid Food

• Kim Sang-Bong

• Food Science and Biotechnology   1995  Volume.4  No.1 14 ~ 20

• Composition of Free Fatty Acids in Ultra-High-Temperature Processed Milk and Their Contribution to A...

• Choi In-Wook

• Jeon Ike-J.

• Food Science and Biotechnology   1995  Volume.4  No.1 11 ~ 13

• High Resolution ^(13)C NMR Spectroscopy of Maillard Reaction Products Obtained from Sucrose and Lysi...

• Koo Nan-Sook

• Natholyn D. Harris

• Food Science and Biotechnology   1995  Volume.4  No.1 7 ~ 10

• Isolation and Characterization of Arabinogalactan from Tepary Bean

• Chang Kyung-Jung

• Food Science and Biotechnology   1995  Volume.4  No.1 1 ~ 6