• Method Validation for 9 Types of Minerals in Infant and Adult Nutritional Formulas using Inductivel...

• Hwang Jin-Bong

• Namgung Bae, Oh Mi-Ra, Kim So-Young, Shim You-Sin, Kim Se-Na, Choi Young-Min, Nam Jin-Sik

• Food Engineering Progress   2014  Volume.18  No.3 256 ~ 260

• Changes in Microflora and Flavor of Soy Sauce (Ganjang) According to the Salt Concentration

• Han Deok-Hee

• Park Jung-Min, Bai Dong-Hoon

• Food Engineering Progress   2014  Volume.18  No.3 248 ~ 255

• Development of a Vertical Embryo-Retaining Polished Rice Producing System with Abrasive and Friction...

• Lim Ki-Taek

• Kim Jang-Ho, Chung Jong-Hoon

• Food Engineering Progress   2014  Volume.18  No.3 242 ~ 247

• Effect of Steamed Rice Powder Temperature Added to Wheat Flour on Retrogradation Retardation in Gara...

• Kim Hee-Sun

• Kim Kyung-Mi, Han Gwi-Jung, Lee Hyeon-Gyu, Kim Myung-Hwan

• Food Engineering Progress   2014  Volume.18  No.3 235 ~ 241

• Quality Characteristics of Cream Soup Containing Rice Starch and Guar Gum

• Cho Yong-Hwa

• Lee Young-Tack

• Food Engineering Progress   2014  Volume.18  No.3 229 ~ 234

• Physicochemical Properties of a Betatini Variety of Lycopersicon esculentum var. cerasiforme (Cherry...

• Kim Hyen-Ryung

• Ahn Jun-Bae

• Food Engineering Progress   2014  Volume.18  No.3 222 ~ 228

• Quality Characteristics of Makgeolli (Rice Wine) Fermented with Koji by Starch Types

• Lee Ho-Seong

• Park Young-Seo, Bai Dong-Hoon

• Food Engineering Progress   2014  Volume.18  No.3 215 ~ 221

• Preparation and Characterization of Black Garlic Wine

• Kim Jin-Hee

• Son Ho-Chang, Shin Ji-Young, Kim Sung-Hoon, Yang Ji-Young

• Food Engineering Progress   2014  Volume.18  No.3 210 ~ 214

• Physicochemical Properties of Extruded Chestnut Fruit at Various Conditions

• An Sang-Hee

• Lee Ju-Yeon, Kim Song-Won, Ryu Gi-Hyung

• Food Engineering Progress   2014  Volume.18  No.3 203 ~ 209

• Quality Characteristics of Single Origin Bean-to-Bar Dark ChocolatePrepared with Sugar Alcohols

• Kim So-Young

• Zu Gen-Uine, Kim Byong-Ki

• Food Engineering Progress   2014  Volume.18  No.3 194 ~ 202

• Characteristics of Wheat Bran Classified by Ultra-Fine Grinding and Air-Classification Systems

• Lee Jae-Kang

• Park Jin-A, Choi Yong-Hyun, Kim Young-Wha, Ryu Gi-Hyung

• Food Engineering Progress   2014  Volume.18  No.3 186 ~ 193

• Physicochemical and Sensory Properties of Muffins with Added Powdered Tangerine Peel

• Oh Seung-Woo

• Chung Kang-Hyun

• Food Engineering Progress   2014  Volume.18  No.3 177 ~ 185

• A Study on Improving the Quality of Traditional Eoyukjang with Various Additives

• Lee Dong-Hwa

• Baik Moo-Yeol, Kim Hye-Kyung, Hahm Young-Tae, Kim Chang-Nam, Choi Sung-Won, Kim Byung-Yong

• Food Engineering Progress   2014  Volume.18  No.3 171 ~ 176