• Gelatinization Properties of Legume, Cereal and Potato Starches

• Kim Hyang-Sook

• Ahn Seong-Yo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 80 ~ 85

• Gelatinization and Gelation of Cowpea Starch

• Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 76 ~ 79

• Scientific Study for the Standardization of the Preparation Methods for Kyongdan (¥³)

• Han Kyung-Sun

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 71 ~ 75

• Changes of antioxidative properties according to the heat-treatment of ginger extracts

• Lee Jin-Young

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 63 ~ 70

• Antioxidative Effect of Methionine and Lysine on Oil Rancidity

• Park Seong-Won

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 57 ~ 62

• Changes in lipid component and quantitative measurement of carbonyl compound during Doenjang ferment...

• Kang Jeong-Hee

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 51 ~ 56

• Characteristics of bitter peptides from Doenjang

• Hong Hye-Jeong

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 45 ~ 50

• Characteristics of Doenjang made from Different Material and Ratio of Koji

• Choi Kyung-Suk

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 39 ~ 44

• Effect of Kimchi Submaterial on the Growth of Leuconostoc mesenteroides and Lactobacillus plantarum

• Cho Young

• Lee Jin-Heui

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 35 ~ 38

• The Changes of Component in Traditional Korean Soy

• Chung Hye-Jung

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 29 ~ 34

• Effect of ¥â-carotene on the Browning of Phenolics Extracted from Potato and Polyphenol Oxidase Char...

• Kim Mi-Jung

• Lee Chang-Yong

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 24 ~ 28

• A study on the Improvement of Menu Patterns of Gruels as Soft Diet in Hospital Foodservice Operation

• Lee Choon-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 18 ~ 23

• The Features of Eating Habit in Pervasive Development Disorder Children

• Park Geum-Soon

• Jung Chul-Ho

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 13 ~ 17

• Effects of hydration pretreatment on small molecule amphiphiles(SMA) at two levels in reduced-calori...

• Kim Hye-Young

• Carole Setser

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 8 ~ 12

• Major Components(Organic acids, Alcohols, Fusel Oil) and Sensory Properties of Traditional Ewhaju du...

• Kim Jung-Ok

• Kim Jong-Goon

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.1 1 ~ 7