• Consumer¡¯s Understanding and Preference for the Western Dessert in the Confectionery and Hotel

• Jeong Hee-Sun

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 262 ~ 273

• The Purchasing Practice of Bakery Product by Female University Student

• Kim Ok-Sun

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 247 ~ 261

• Comparative of Physicochemical and Sensory Quality Characteristics of Cookies added with Barleys and...

• Lee Jung-Ae

• Park Geum-Soon, An Sang-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 238 ~ 246

• Effect of Alcoholic Drinks in Dough on the Structure and Quality of Yackwa

• Kim So-Won

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 232 ~ 237

• Effects of Additive materials on the Quality Characteristics of Dasik

• Chung Eoi-Sook

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 225 ~ 231

• Sensory Characteristics of Mae-jak-gwa with Persimmon Powder

• Lee Hi-Hae

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 216 ~ 224

• Sensory and Mechanical Characteristics of Daechu Injeolmi by Various Soaking time of glutinous rice

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 211 ~ 215

• Objective measurement of characteristics of white pan bread using a commercial korean wheat flour

• Lee Kwang-Suck

• Noh Wan-Seob

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 206 ~ 210

• The Molecular Weight Distribution Pattern in Oxidized Com Starch

• Han Jin-Suk

• Ahn Seong-Yo

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 200 ~ 205

• Characteristics of Job¡¯s tear gruel by various mixing ratio, particle size and soaking time of Job...

• Lee Jung-Eun

• Suh Moon-Hee, Lee Hyeon-Gyu, Yang Cha-Bunm

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 193 ~ 199

• Quality Properties and Sensory Characteristics of Sponge Cakes as Affected by additions of Dioscorea...

• Oh Sung-Cheon

• Nam Hae-Young, Cho Jung-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 185 ~ 192

• The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen...

• Kim Ki-Sook

• Lee So-Young

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 179 ~ 184

• The Effect of UV-B Irradiation and Hot-Air Drying on the Vitamin D©ü Content of Shiitake Mushroom (L...

• Lee Jin-Sil

• Kim Sun-Ju, Ann Ryoung-Me, Choi Hee-Suk, Choi Hee-Ryung, Yoon Suk-Kwon, Hong Wan-Soo, Kim ...

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 173 ~ 178

• Sensory and Textural characteristics of Solsulgi using varied levels of pine leave powders and diffe...

• Lee Hyo-Gee

• Han Ji-Yeon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 164 ~ 172

• Effects of Sikhe dietary fibers on the Rice Starch gelatinization and Retrogradation properties

• Jeon Eun-Raye

• Kim Kyung-Ae, Jung Lan-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 157 ~ 163

• Analysis of Management Status on Internet Home Pages of Korean Contracted Foodservice Companies

• Kim Jong-Goon

• Yoo Yang-Ja, Cha Eun-Seok, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 147 ~ 156

• The Experience of Health Food Usage for Adults in Seoul

• Yoo Yang-Ja

• Hong Wan-Soo, Youn Seon-Jou, Choi Young-Sim

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 136 ~ 146

• The effect of Green tea powder levels on Storage Chracteristics of Tofu

• Jung Ji-Young

• Cho Eun-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.2 129 ~ 135