• Properties on the Quality Characteristics of Bread Added with Coriander

• Kim Ok-Hee

• Choi Ok-Ja, Kim Yong-Doo, Kang Seong-Koo, Ree Haeng-Jae, Lee Seon-Yee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 269 ~ 274

• Sensory and mechanical characteristics of Seosokbyung by Different ratio of Ingredient

• Baek Gu-Sul

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 255 ~ 268

• Effects of Addition of Green Tea Powder and Angelica Keiskei Powder on the Quality Characteristics o...

• Kim Hyang-Sook

• Kim Soon-Nam

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 246 ~ 254

• Standardization of the Preparation Methods for Hwajeun (¥°) - focused on the volume and temperature ...

• Lee Seung-Hyun

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 237 ~ 245

• A Study on Setting the Shelf Life of Commercial Korean Traditional Cookies: Rice Yoogwa, Sesame Yoog...

• Kim Eun-Mi

• Kim Hyun-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 229 ~ 236

• Effect of kimchi on the Microbiological properties of fermented sausages during ripening period

• Han Young-Sil

• Kim Soon-Im, Jung Hae-Ok, Chun Hui-Jung, Paik Jae-Eun

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 224 ~ 228

• Evaluation of Functional Properties of Onion, Rosemary, and Thyme Extracts in Onion Kimchi

• Chung Dong-Ok

• Park In-Duck, Jung Hae-Ok

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 218 ~ 223

• Bifidogenic Effects of Yaksun (functional herbal) Food Materials

• Bae Eun-Ah

• Han Myung-Joo

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 211 ~ 217

• Changes in rheological properties of packaged Kongdduck prepared with soybean flour and peanut flour...

• Jung Hye-Sook

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 204 ~ 210

• Quality Changes of Breads with Spices Powder during Storage

• Kim Mi-Lim

• Park Geum-Soon, An Sang-Hee, Choi Kyung-Ho, Park Chan-Sung

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.3 195 ~ 203