• Purification of Pseudomonas stutzeri Maltotetraohydrolase and its Long Term Operation in a Membrane ...

• Woo Gun-Jo

• J D McCord

• Food Science and Biotechnology   1997  Volume.6  No.1 57 ~ 63

• Extraction of Thiosulfinates from Garlic using Ethanol and Supercritical Carbon Dioxide

• Choi, Yong Hee

• Lee, Won Young/Bae, Dong Ho

• Food Science and Biotechnology   1997  Volume.6  No.1 50 ~ 56

• Elimination of Insecticide EPN Residues during Rice Cooking and Kimchi Preparation

• Lee Mi-Gyung

• Lee Su-Rae

• Food Science and Biotechnology   1997  Volume.6  No.1 39 ~ 43

• Effects of Various Reagents on Hardness and Formation of Coconut Tofu

• Choi, Yong Hee

• Bae, Dong Ho/Youn, Kwang Sup

• Food Science and Biotechnology   1997  Volume.6  No.1 34 ~ 38

• Optimization of PCR for RAPD Analysis of Bifidobacterium spp .

• SO, JAE SEONG

• HEO, TAE RYEON/Song, Ji Eun

• Food Science and Biotechnology   1997  Volume.6  No.1 30 ~ 33

• Comparison of Molecular Weight Distribution of Commercially Purified Oat and Barley ¥â - glucans

• Lim Hye-Sook S

• Pamela J White

• Food Science and Biotechnology   1997  Volume.6  No.1 26 ~ 29

• Evaluation of Korean Raw Noodle (Saeng Myon) Color and Cooking Properties among Hard Red Winter and ...

• Park, Woo Joon

• Shelton, David R/Peterson, C James/Kachman, Stephen D/Wehling, Landy L

• Food Science and Biotechnology   1997  Volume.6  No.1 20 ~ 25

• The Relationship of Korean Raw Noodle (Saeng Myon) Color with Wheat and Flour Quality Characteristic...

• Park, Woo Joon

• Shelton, David R/Peterson, C James/Kachman, Stephen D/Wehling, Randy L

• Food Science and Biotechnology   1997  Volume.6  No.1 12 ~ 19

• Purification and Characterization of D - Xylose Isomerase in Recombinant Escherichia coli

• Rhee, In Koo

• Joo, Gil Jae/Park, Heui Dong

• Food Science and Biotechnology   1997  Volume.6  No.1 8 ~ 11

• Antioxidant Effects of Commercial Lecithin on Perilla Oil

• Shin Hyo-Sun

• Jang Kyung-Won

• Food Science and Biotechnology   1997  Volume.6  No.1 5 ~ 7

• Mixing Properties of Durum Wheat Semolina as Influenced by Protein Quality and Quantity

• Mok Chul-Kyoon

• Food Science and Biotechnology   1997  Volume.6  No.1 1 ~ 4