• Quality Characteristics of Fresh and Cooked Soybean Sprouts by Cultivars

• Kim Mee-Ree

• Kim Hye-Young, Lee Kun-Jong, Hwang Young-Soo, Gu Ja-Hyeong

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 266 ~ 272

• The Activity and Characteristics of ¥á-Amylase Present in Soy Milk and Jeungpyun Batters

• Na Han-Na

• Yoon Sun, Kim Jung-Soo, Kim Bo-Young

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 261 ~ 265

• The Changes in Fatty Acids and Free Amino Acids of Raw and Salted-dried Flathead by Various Cooking ...

• Shin Ae-Sook

• Kim Woo-Seong, Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 255 ~ 260

• Variation of free Sugar and Amino Acid Contents of Pears During the Ripening Period

• Choi Ok-Ja

• Park Hye-Ryoung, Cho Sung-Hyo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 250 ~ 254

• A Study on the Recipe for Yackwa by the mixing ratio of flour

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 241 ~ 249

• Effect of Various Levels of Perilla Seed Powder on the Fermentation of Puchukimchi

• Jang Myung-Sook

• Park Moon-Ok

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 232 ~ 240

• Effect of Long-Term Steeping and Enzyme Treatment of Glutinous Rice on Yukwa Characteristics - ¥±. P...

• Sohn Kyung-Hee

• Park Jin

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 225 ~ 231

• Preparation of Saccharified kochujang with Retrograded Rice Cakes

• Cha Eun-Jeung

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 219 ~ 224

• Gelatinization Properties of Starch during Steeping of Potato

• Jung Lan-Hee

• Kim Kyung-Ae, Kim Sung-Kon, Seo Bok-Young, Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 213 ~ 218

• Alkaline Gelatinization of Starch during Steeping of Potato

• Kim Kyung-Ae

• Kim Sung-Kon, Jung Lan-Hee, Park Young-Ran

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.3 207 ~ 212