• Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

• Kook Moo-Chang

• Cho Seok-Cheol, Park Hoon, Kim Seung-Seop, Pyun Yu-Ryang, Choi Woon-Yong, Lee Hyeon-Yong

• Food Engineering Progress   2011  Volume.15  No.2 182 ~ 187

• Extraction of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide

• Lee Hyong-Ju

• Lee Eui-Seok, Hong Soon-Tack

• Food Engineering Progress   2011  Volume.15  No.2 175 ~ 181

• Physicochemical Property Changes of Sweet Potato Starch by Ultra Fine Pulverization

• Kim Hee-Sun

• Park Hye-Young, Han Gwi-Jung, Kim Myung-Hwan

• Food Engineering Progress   2011  Volume.15  No.2 169 ~ 174

• Discrimination of Shreds of Frozen and Dried Alaska Pollack,Dried Pollack, and Cod using Electronic ...

• Hong Eun-Jeung

• Kim Ki-Hwa, Park Sue-Jee, Kim Jee-Eun, Kim Dong-Sul, Lee Hwa-Jung, Kim Eun-Jeong, Lee Jae-...

• Food Engineering Progress   2011  Volume.15  No.2 162 ~ 168

• Saccharification Characteristics of Extruded Corn Starch at Different Process Parameters

• Lee Kyu-Chul

• Kim Yeon-Soo, Ryu Gi-Hyung

• Food Engineering Progress   2011  Volume.15  No.2 155 ~ 161

• Effect of Die Geometry on Expansion of Corn Flour Extrudate

• Gu Bon-Jae

• Ryu Gi-Hyung

• Food Engineering Progress   2011  Volume.15  No.2 148 ~ 154

• Optimum pH Condition of Defatted Rice Protein Extraction by Alkaline Method

• Kim Won

• Jung So-Young, Hong Kwang-Won

• Food Engineering Progress   2011  Volume.15  No.2 143 ~ 147

• Identification of Foreign Objects in Soybeans Using Near-infrared Spectroscopy

• Lim Jong-Guk

• Kang Suk-Won, Lee Kang-Jin, Mo Chang-Yeun, Son Jae-Yong

• Food Engineering Progress   2011  Volume.15  No.2 136 ~ 142

• Functional Properties of Water Extracts from Different Parts of Acanthopanax sessiliflorus

• Choi Jae-Myoung

• Kim Kwang-Yup, Lee Sang-Hwa, Ahn Jun-Bae

• Food Engineering Progress   2011  Volume.15  No.2 130 ~ 135

• Discrimination of the Salted Cuttle Fish and the Salted Mitra Squid in Economically Motivated Authen...

• Hong Eun-Jeung

• Kim Ki-Hwa, Park Sue-Jee, Kang Jee-Won, Kim Dong-Sul, Lee Hwa-Jung, Kim Eun-Jeong, Lee Jae...

• Food Engineering Progress   2011  Volume.15  No.2 122 ~ 129

• Rheological Studies of the Sausage Added the Over-matured Fruits Tenderizer

• Koak Ji-Hye

• Baik Moo-Yeol, Kim Byung-Yong

• Food Engineering Progress   2011  Volume.15  No.2 116 ~ 121

• Application of Response Surface Methodology for the Optimization of Process in Food Technology

• Sim Chol-Ho

• Food Engineering Progress   2011  Volume.15  No.2 97 ~ 115