• Quality Characteristics of Pound Cake Added to ¥â-Glucan During Storage

• Shin Yu-Mi

• Yang Yun-Hyoung, Kim Mi-Kyoung, Cho Han-Young, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 950 ~ 958

• Characteristics of non-waxy rice starch/gum mixture gels

• Kwon Ji-Young

• Song Ji-Young, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 942 ~ 949

• Effect of Free Radical Scavenging from Green Tea Extraction using Carbon Dioxide Fluid

• Kang Ok-Ju

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 936 ~ 941

• Soaking Properties and Quality Characteristics of Korean white Gruel with Different Blending Time of...

• Lee Ji-Hyun

• Seo Han-Seok, Kim Soo-Hee, Lee Jung-Ro, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 927 ~ 935

• Effects of Germinated Whole Soy Flour on the Properties of Dough and Noodle

• Choi Min-Hee

• Chang Hak-Gil, Kim Joo-Sook, Kim Woo-Jung, Chung Hai-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 919 ~ 926

• Quality characteristics of Kangjung with added gromwell (Lithospermum eryhrorhizon Sieb. et Zucc.) e...

• Kim Jin-Suk

• Han Young-Sil

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 908 ~ 918

• Effects of Addition Baekbokryung(White Poria cocos Wolf) Powder on the Quality Characteristics of Su...

• Kim Bok-Wha

• Yoon Sook-Ja, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 895 ~ 907

• Development of Meat Seasoning Sauce Using Propolis

• Han Gwin-Jung

• Shin Doung-Sun, Kim Jin-Suk, Cho Yong-Sik, Jeong Kyoung-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 888 ~ 894

• Quality Characteristics of Omija Jelly Prepared with Various Starches by the Addition of Oil and Chi...

• Lyu Hyun-Ju

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 877 ~ 887

• The causal relationship between consumers' life-style and motivation, satisfaction of attributes at ...

• Yoon Tae-Hwan

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 867 ~ 876

• Physicochemical and Sensory Quality Characteristics of Mango-jelly added with Antler Powder

• Eun Young-Ran

• Choi Bong-Soon, Park Geum-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 859 ~ 866

• The Quality Characteristics of Sulgidduk with the Addition of Citron Preserved in Sugar

• Lee Jin-Sook

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 851 ~ 858

• Functional and Chemical Composition of Hwanggumkong, Yakong and Huktae

• Kim Min-Jeong

• Kim Kang-Sung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 844 ~ 850

• Effect of Kimchi ingredients on the growth of pathogenic and lactic acid bacteria

• Kang Sun-Yi

• Han Myung-Joo

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 838 ~ 843

• Evaluation of Foodservice Quality Performance of Middle Schools in Busan

• Lyu Eun-Soon

• Lee Kyung-A

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 829 ~ 837

• Cooking Properties of Low Caloric Buckwheat Taste Noodle

• Kim Kyeong-Yee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 823 ~ 828

• Dietitians` Perception and Usage of processed Meat Products - Kyungnam Area

• Lee Young-Soon

• Lee Dong-Sun, Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 813 ~ 822

• Survey of Consumer Perception for Derivation of Superior Factors in Various Korean Traditional Foods

• Jang Dai-Ja

• Kim Sun-A, Kim Sang-Hee, Rhee Kyoung-Kae, Lee Hye-Jeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 800 ~ 812

• Bread making Characteristics of Black Rice Bread with Different of Levels of Black Rice Wine

• Lee Kwang-Suck

• Yoon Hye-Hyun, Lee Hyun-Jung, Ah Hye-Lyung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 794 ~ 799

• Change in Physicochemical and Storage Characteristics of Jeungpyun by Addition of Pectin and Alginat...

• Park Mie-Ja

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.6 782 ~ 793