• Moisture-dependent Gelation Characteristics of Nonfish Protein Affect the Surimi Gel Texture

• Chung Kang-Hyun

• Lee Chong-Min

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 571 ~ 576

• A Comparison of the Effects of a Prescribed Weight Control Program and Fad Diets on Obese Adults

• Lim Sook-Ja

• Rho Sung-Yoon

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 562 ~ 570

• Physicochemical Properties of Nonwaxy and Waxy Brown Rice Flour

• Kim Kyung-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 557 ~ 561

• Sensory Characteristics of White and Black Sesame Gruels with Different Mixing Ratio and Decorticati...

• Kim Jin-Suk

• Sohn Jung-Woo, Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 547 ~ 556

• A Study of Retort-pouch Soybean Paste Pot Stew

• Kim Kyung-Ja

• Kang Jung-Hee

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 541 ~ 546

• Effects of Dipping and Preheating Treatments on Susceptibility to Browning of Potato Slices During C...

• Chung Hyoun-Mi

• Lee Gui-Chu

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 535 ~ 540

• Isoflavone Contents in Some Varieties of Soybean and on Processing Conditions

• Moon Bo-Kyung

• Jeon Ki-Suk, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 527 ~ 534

• Quality Characteristics of Nochies Saccharified by Amylases from Various Sources

• Lee Jong-Mee

• Yoon Hee-Jeong

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 522 ~ 526

• Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti : ¥³. Study on the Phys...

• Lim Hee-Jung

• Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 511 ~ 521

• Stability of Betanine Extracted from Opuntia ficus-indica var. Sabolen

• Chung Mi-Sook

• Kim Kyung-Hee

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 506 ~ 510

• A Study on the Development of Facillities for Preservation of Kimchi

• Ahn Myung-Soo

• Lee Jin-Young

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 499 ~ 505

• Antioxidant Activity of Soybean Extracts by Mixed Solvents Ethanol-Water and Methanol-Water

• Kim Jee-Young

• Maeng Young-Sun, Lee Ki-Young, Lee Sung-Taik

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 493 ~ 498

• Analysis on the Contents of Histamine in Korean Foods

• Nam Hae-Won

• Lee Ki-Wan, Myung Choon-Ok, Rhee Jae-Seong, Lee-Kim Yang-Cha, Hong Chein-Soo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 487 ~ 492

• Study on the Preparation of Kochujang with Utilization of Retrogradated Starch food

• Cha Eun-Jeung

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 481 ~ 486

• Nitrogenous Constituents in the Extract of Crabs caught in the Korean adjacent Sea

• Han Young-Sil

• Lee Dong-Soo, Kim Soon-Im, Kim Doo-Sang, Pyeun Jae-Hyeung

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.4 469 ~ 480