• The Effect of Mild-Acid Treated Waxy Starches on the Yield of Resistant Starch

• Lee Shin-Kyung

• Hong Youn-Ho, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 418 ~ 425

• Isolation and Identification of Antimicrobial Compound from Plantain (Plantago asiatica L.)

• Kim Keun-Hee

• Kim Soon-Im, Han Young-Sil

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 410 ~ 417

• Recipes for dishes controlling diabetes and its blood glucose response effect

• Kim Myoung-Ae

• Kim Yeun-Sun, Yoon Suk-Kwon

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 401 ~ 409

• Effect of Green Tea Addition on the Quality of White Bread

• Im Jung-Gyo

• Kim Young-Hee

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 395 ~ 400

• A Survey of Japanese Preference for Kimchi and Kimchi Use Foods

• Han Jae-Sook

• Kim Myung-Sun, Kim Young-Jin, Choi Young-Hee, Lee Sin-Jung, Kimiko Otani, Takahisa Minamide,&nb...

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 388 ~ 394

• Changes on Mineral Contents of Vegetables by Various Cooking Methods

• Han Jae-Sook

• Kim Jeong-Sook, Kim Myung-Sun, Choi Young-Hee, Takahisa Minamide, Huh Sung-Mee

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 382 ~ 387

• Effects of the amount of egg and specific gravity on the quality of sponge cake

• Hwang Yoon-Kyung

• Kim Seok-Young

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 377 ~ 381

• Extraction conditions for preparation of natural seasoning of red pepper seed

• Han Mee-Young

• Ko Soon-Nam, Kim Woo-Jung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 370 ~ 376

• A study on the reaction rate of caramel type browning reaction

• Shin Min-Ja

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 363 ~ 369

• The Analysis of the Foodservice Productivity in the Welfare Facilities for the Elderly -The measurem...

• Joo Na-Mi

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 358 ~ 362

• Effects of Freezing and Reheating on the Textural Characteristics of Mungbean Flour Gels and Mungbea...

• Koh Ha-Young

• Woo Ja-Won

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 353 ~ 357

• Survey on Food Preference in Gyeongnam Area

• Lee Joo-Hee

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 338 ~ 352

• A Factor Analysis on the Value System of Convenience Foods by Korean College Students

• Moon Soo-Jae

• Yoon Hye-Jung, Kim Jung-Hyun, Lee-Kim Yang-Cha

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 327 ~ 337

• A study on Food Management for Housewives Living in the Rural Area of Chonnam

• Jung Hae-Ok

• Kim Eun-Sil, Jung Bok-Mi

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.4 319 ~ 326