• Effective Components and Nitrite Scavenging Ability of Root and Leavers a Angelica gigas Nakai

• Kim Hyang-Sook

• Joung Sun-Woo

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 957 ~ 965

• Analyses of Nutrients and Antinutrients of Rice Cultivars

• Kwon Oh-Yun

• Oh Sang-Hee, Kim Hyun-Ju, Lee Jeung-Hee, Kim Hyoung-Chin, Yoon Won-Kee, Kim Hwan-Mook, Kim...

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 949 ~ 956

• Quality Characteristics of Black Sesame Gruel with High-Dietary Fiber Rice ¡®Goami 2¡¯

• Lee Eun-Ju

• Seo Han-Seok, Lee Seung-Yeon, Kim Soo-Hee, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 940 ~ 948

• The Kimi Theory on Fruits - The Focused on [Tangaekpyeon] in ¡¸Donguibogam¡¹and ¡´Sikgamchalyo¡µ of ...

• Cha Gyung-Hee

• Song Yun-Jin

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 930 ~ 939

• Quality Characteristics of Sponge Cakes with Wheat-Rice Composite Flour

• Ju Jung-Eun

• Nam Youn-Hwa, Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 923 ~ 929

• Effect on the Quality Characteristics of Korean Traditional Wines with the Addition of Rosemary (Ros...

• Kim Ji-Sang

• Kwak Eun-Jung, Lee Young-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 914 ~ 922

• Preparation of Water Soluble Powder of Propolis and the Quality Changes of its Bread during Storage

• Song Hyo-Nam

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 905 ~ 913

• Processibility aptitude of Dobyeong with pigmented rice bran extract

• Kim Joo-Hee

• Kim Mi-Hyun, Kang Mi-Young

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 898 ~ 904

• Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate

• Chung Hai-Jung

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 890 ~ 897

• Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of apricot Juice

• Shin Young-Ja

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 882 ~ 889

• Analysis on Work and Labor Productivity in Elementary School Foodservice Systems

• Kim Eun-Mi

• Jeong Mi-Kyoung, Lee Min-A, Kim In-Ho

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 875 ~ 881

• Effects of Adding Bamboo leaves Powder on the Quality of Jeolpyon

• Hwang Su-Jung

• Kim Duk-Han

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 869 ~ 874

• Characteristics of Backsulgi According to the Sifting Method by Digital Image Analysis

• Lee Kwang-Suck

• Kwon Soon-Ae

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 864 ~ 868

• Physicochemical and Sensory Characteristics of Pumpkin Cookies Using Ginseng Powder

• Kim Hye-Young

• Park Ji-Hyun

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 855 ~ 863

• The Quality Properties of Dotoridasik with added Acorn Powder

• Lee Mi-Young

• Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 849 ~ 854

• The Impact of Recognition for Local Food on the Frequency of Visiting for Local Food Restaurants - F...

• Lee Yeon-Jung

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 840 ~ 848

• Effect of Kugija (Lycium chinense Miller) Extract on the Physicochemical Properties of Nabak kimchi ...

• Kim Mi-Jung

• Chung Kwang-Ja, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 832 ~ 839

• Quality characteristics of tofu coagulated by apricot juice

• Lee Sun-Ju

• Chung Eoi-Sook, Park Geum-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 825 ~ 831

• Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Barley (Hordeum vu...

• Seo Min-Ja

• Jung Su-Ji, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 815 ~ 824

• Quality Characteristics of Pound Cake with Vegetable Oils

• Choi Soon-Nam

• Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.6 808 ~ 814