• A Comparison Study on Functional Properties of Peanut Protein and Chemically Modified Peanut Protein

• Sohn Kyung-Hee

• Min Sung-Hee, Park Hyun-Kyung, Park Jin

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 97 ~ 104

• Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (¥±)

• Cho Young

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 89 ~ 95

• A Study on the Effect of Ginseng on Quality Characteristics of Kimchi

• Song Tae-Hee

• Kim Sang-Soon

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 81 ~ 88

• A Study on Cooking Method of Millet Nochi

• Kim Hee-Jung

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 75 ~ 80

• The Study on the Tendency of Consumption in some Processed Convenient Food according to Household In...

• Cho Woo-Kyoun

• Lee Jong-Mee

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 51 ~ 74

• A Study on Quality of Rice-Yackwa

• Kim Ju-Hee

• Lee Kyung-Hee, Lee Young-Soon

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 41 ~ 49

• The Hydration Properties and the Cooking Qualities of Various Brown Rices

• Park Hye-Woo

• Woo Koung-Ja

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 25 ~ 40

• The Characteristic Changes of Corn Starch Gels by Various Types of Additives

• Choo Nan-Young

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 19 ~ 23

• A Study on Rheological and Texture of Saccharification Process Cooked Rice, Glutinous Rice, potato a...

• Kang Sun-Hee

• Kim Kyung-Ja, Kwak Yeon-Ju

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 7 ~ 18

• The Sensory Properties and Lipid Contents of Cooked Rices depending on the Variety and Cooker

• Kim Hyun-Sook

• Kim Young-A

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.2 1 ~ 6