• Effect of Addition of Enzyme-Resistant Starch on Texture Characteristics of Corn Bread

• Joe Ah-Ra

• Ahn Seong-Yo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 207 ~ 213

• Sensory and Rheological Properties of Jeungpyun made with various Additives

• Choi Young-Hee

• Jeon Hwa-Sook, Kang Mi-Young

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 200 ~ 206

• Sensory and Instrumental Characteristics of Corn and Mung bean Starch Gels with Additives

• Lee Sang-Keum

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 193 ~ 199

• Degree of Retrogradation of Non-Waxy and Waxy Rice Cakes during Storage determined by DSC and Enzyma...

• Kim Chang-Soon

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 186 ~ 192

• Foodservice and Nutrition Survey of Children of Day Care Centers in Gyeongnam Area

• Lee Joo-Hee

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 178 ~ 185

• Effect of Cereals on the physicochemical and Sensory Characteristics of Noti -II. Study on the Physi...

• Lim Hee-Jung

• Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 166 ~ 177

• A study on Reducing Power, Degree of Gelatinization and Retrogradation Rate of Soybean Jeolpyon

• Jung Hae-Ok

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 162 ~ 165

• The Effects of Sugar Addition in Yogurt Prepared from Egg White Powder and Casein

• Ko Young-Tae

• Lee Ju-Won

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 153 ~ 161

• A Study on the Preference of Hobakjook upon Material & Mixing ratio Change

• Cho Hye-Jeong

• Ahn Chae-Kyung, Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 146 ~ 152

• A Study on the Realities and Job Satisfaction of Hotel Cuisine Employees

• Kim Mi-Hyang

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 138 ~ 145

• A Study on the Quality Control for the Holding Method of Food Served by an Industry Foodservice Esta...

• Kim Heh-Young

• Ko Sung-Hee

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 129 ~ 137

• Tenderness Comparision of Korean and Imported Beef Using Time-Intensity Methodology

• Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.2 123 ~ 128