• Antioxidant activity of fractionated materials by Sephadex G-15 of Caramelization type browning reac...

• Lee Jin-Young

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 78 ~ 85

• Study on the Taste characteristics of the Chemical seasoning (MSG) Mixed with the Various Contents o...

• Pyun Jin-Won

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 71 ~ 77

• Changes in the Chemical Composition and Textural Properties of Korean cabbage during salting

• Lee Hee-Seop

• Lee Cherl-Ho, Lee Gui-Chu

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 64 ~ 70

• Studies on Physicochemical Properties of Cowpea and Rheological Properties of Cowpea Starch Gel

• Cho Yeon-Hoa

• Chang Jung-Ok, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 54 ~ 63

• A Study on the Gelation of Starch

• Lee Jin-Young

• Ahn Seong-Yo, Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 47 ~ 53

• Scientific study for the standardization of the preparation methods for SULNONGTANG

• Rim Hee-Soo

• Yoon Seo-Seok

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 37 ~ 46

• Physicochemical Properties of Cowpea Crude and Refined Starch

• Yoon Hye-Hyun

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 31 ~ 36

• Scientific study For the Standardization of the Preparation Methods for Kyongdan (¥°)

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 20 ~ 30

• Physicochemical Properties of Acorn Crude Starch and Acorn Refined Starch

• Kim Young-A

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 14 ~ 19

• Study on Geangs Management of Korean Families

• Han Kyung-Sun

• Yoon Seo-Seok

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 1 ~ 13