• Changes in the Contents of Total Vitamin C and Reducing Sugars of Starchy Pastes Added Kimchi during...

• Lee Gui-Chu

• Han Jung-Ah

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 201 ~ 206

• Changes in Physical and Microbial Properties of Starchy Pastes Added Kimchi during Fermentation

• Lee Gui-Chu

• Han Jung-Ah

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 195 ~ 200

• A Survey of Japanese Perception of and Preference for Korean Foods

• Han Jae-Sook

• Kim Jeong-Sook, Kim So-Young, Kim Myung-Sun, Kimiko Otani, Takahisa Minamide

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 188 ~ 194

• Changes in Sugar Content of Sweet Potato by Different Cooking Methods

• Suh Hyung-Joo

• Chung Soo-Hyun, Choi Yang-Mun, Bae Song-Hwan, Kim Young-Soon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 182 ~ 187

• The Changes of Physico-chemical Properties of the Frying Oils during Potato and Chicken Frying

• Son Jong-Youn

• Chung Moon-Sook, Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 177 ~ 181

• Development of Buckwheat Bread: 2. Effects of Vital Wheat Gluten and Water-Soluble Gums on Baking an...

• Chung Ji-Young

• Kim Chang-Soon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 168 ~ 176

• Cooking Behavior for the Reduction of Food Wastes

• Kim Dong-Hee

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 159 ~ 167

• Study of the Korean Americans Housewives¡¯ Knowledge of Korean Festival Foods

• Sim Young-Ja

• Kim Jeong-Seon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 148 ~ 158

• Development of Buckwheat Bread: 1. Effects of Vital Wheat Gluten and Water-Soluble Gums on Dough Rhe...

• Chung Ji-Young

• Kim Chang-Soon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 140 ~ 147

• Study on University Students¡¯ Consumption Pattern and Preference of Korean Rice Cake

• Lee Jin-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.2 133 ~ 139