• Ultrafiltration of Soybean Curd Whey for the Separation of Functional Components

• Seo Seong-Hee

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 507 ~ 513

• Effects of H©üO Fraction of Dioscorea japonica Thunb with Vitamin E on Glucose and Lipid Metabolism ...

• Kim Myung-Wha

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 500 ~ 506

• Effect of Certain Additives on Bread-Making Quality of Wheat-Purple Sweet Potato Flours

• Kim Sun-Young

• Ryu Chung-Hee

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 492 ~ 499

• Effect of Soy Milk and Sugar Addition to Jeungpyun on Physicochemical Property of Jeungpyun Batters ...

• Na Han-Na

• Yoon Sun, Park Hae-Won, Oh Hae-Sook

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 484 ~ 491

• Changes in the Properties of Nonwaxy Rice Flours by Lipid Extraction

• Lee Hyun-Ju

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 478 ~ 483

• Binding of Iron by Vegetable Fiber

• Kye Soo-Kyung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 472 ~ 477

• Sensory and Textural properties of Dongchimi added with Citron (Citrus junos)

• Jang Myung-Sook

• Kim Na-Young

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 462 ~ 471

• Analysis of the Foodservice Management in the Welfare Facilities for the Elderly

• Joo Na-Mi

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 453 ~ 461

• Muscle Quality of Cultured Olive Flounder, Paralichthys Olivaceus

• Lee Kyung-Hee

• Lee Young-Soon

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 448 ~ 452

• Effect of Oregano (Origanum vulgare L.) on the Survival of Escherichia coli ) O157:H7 and Staphyloco...

• Park Chan-Sung

• Park Geum-Soon, Kim Mi-Lim

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 440 ~ 447

• Effects of Cooking, Reheating Methods and Storage Conditions on the Thiamin Content in `Nuhbiani`

• Kim Hee-Sup

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 434 ~ 439

• Sensory and Physical Characteristics of Bam-dduk Prepared with Different Ratio of the Ingredients

• Kim Ji-Young

• Cha Gyung-Hee, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 427 ~ 433

• Effect of Processing on the Content of Sulforaphane of Broccoli

• Kim Mee-Ree

• Lee Kun-Jong, Kim Hye-Young

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 422 ~ 426

• Cooking Quality of Noodle Affected by the Additives

• Yoo Kwang-Won

• Kim Young-Soon

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 417 ~ 421

• Changes in Sensory and Physical Characteristics of Wanjajeon during Chill Storage for Hospital Cook/...

• Kim Heh-Young

• Lim Yaung-Lee, Kim Woo-Jung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 410 ~ 416

• Factors Affecting the Dishwashing Workers` Job Satisfaction in Hospital Foodservice Systems

• Park Joung-Soon

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 402 ~ 409

• Changes in Physical Properties of Jeungpyun During Fermentation

• Park Young-Sun

• Suh Chung-Sik

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 396 ~ 401

• Effect of Several Cereal Extracts on Enzymatic Browning

• Lee Gui-Chu

• Ahn Sun-Choung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 390 ~ 395

• Improvement of Gelatinization, Saccharification and Panfrying Processes of Nochi, a Traditional Kore...

• Lee young-Chun

• Lee Jong-Mee, Yoon Hee-Jeong

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 384 ~ 389

• Formation and Properties of Gel from Maize Starches with Different Amylose Content

• Moon Sae-Hun

• Kim Wan-Soo, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.4 379 ~ 383