• A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential

• Lee L.

• Ng P. K. W., J. F. Steffe

• Food Engineering Progress   2002  Volume.6  No.2 201 ~ 207

• Improvement of Functional Properties of Mayonnaise with Egg-shell Calcium and Chitosan

• Kim Jae-Wook

• Hur Jong-Wha

• Food Engineering Progress   2002  Volume.6  No.2 195 ~ 200

• Changes in Functional Properties of Salted Egg Yolk for Mayonnaise Preparation during Frozen Storage

• Kim Jae-Wook

• Hur Jong-Wha

• Food Engineering Progress   2002  Volume.6  No.2 186 ~ 194

• Comparative Studies on Hydration Kinetics of Raw and Fermented Brown Rices

• Lee Shin-Young

• Pyun Kwang-Woo, Park Young-Jin

• Food Engineering Progress   2002  Volume.6  No.2 178 ~ 185

• Prediction of Ginseng Quality Using Ultrasonic Velocity

• Yoo Jae-Hak

• Chang Kyu-Seob, Chang Dong-Il, Kang Ho-Yang

• Food Engineering Progress   2002  Volume.6  No.2 172 ~ 177

• Antioxidative Properties of Grape Seeds Extract

• Lee young-Chun

• Hwang Han-Joo, Oh Sang-Suk

• Food Engineering Progress   2002  Volume.6  No.2 165 ~ 171

• Effective Extractions and Chemical Components of Citron Seed Extracts by Supercritical Carbon Dioxid...

• Lee Seok-Hee

• Cheon Jae-Kee, Ju Chang-Sik

• Food Engineering Progress   2002  Volume.6  No.2 158 ~ 164

• Physical Characteristics of Rice Flour Puffed by Carbon Dioxide

• Jeong Heon-Sang

• Min Yong-Kyu, Romeo T. Toledo

• Food Engineering Progress   2002  Volume.6  No.2 152 ~ 157

• Effects of Low Temperature Extrusion Method on the Physical Properties and Cell Structure of Pregela...

• Jeong Heon-Sang

• Min Yong-Kyu, Romeo T. Toledo

• Food Engineering Progress   2002  Volume.6  No.2 145 ~ 151

• A Pervaporation Technique for Peach Flavors Using the PDMS and DS-7 Membrane

• Song Byoung-sub

• Lee Jun-Ho, Choi Yong-Hee

• Food Engineering Progress   2002  Volume.6  No.2 133 ~ 144