• A Study on the Salty Enhancing Effect in Salad Dressing Using Enzymatically Hydrolyzed Isolated Soy ...

• Kim Jin-Seon

• Shin Jung-Kue

• Food Engineering Progress   2019  Volume.23  No.2 146 ~ 150

• A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods fo...

• Park Hye-Jung

• Um Kyoung-Hwa, Lee Seung-Jae

• Food Engineering Progress   2019  Volume.23  No.2 139 ~ 145

• Changes in Quality of Dried Rice Cake Using Perforation Process and Drying Methods

• Choi Yun-Sang

• Park Jong-Dae, Sung Jung-Min, Jang Hae-Won, Kim Tae-Kyung, Choi Hyun-Wook

• Food Engineering Progress   2019  Volume.23  No.2 134 ~ 138

• Functionalities and Properties of Yam (Dioscorea batatas) Extract Depending on Various Water Tempera...

• Kim Jae-Yong

• Kum Jun-Seok, Park Jong-Dae, Sung Jung-Min, Choi Yun-Sang, Choi Hyun-Wook

• Food Engineering Progress   2019  Volume.23  No.2 125 ~ 133

• Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium

• Lee Jung-Won

• Ryu Gi-Hyung

• Food Engineering Progress   2019  Volume.23  No.2 118 ~ 124

• Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol

• Han Eung-Soo

• Yang Ji-Hee

• Food Engineering Progress   2019  Volume.23  No.2 112 ~ 117

• Functional Assessment of Complex Composition Based on Achyranthes japonica Nakai

• Kwon Soon-Sung

• Choi Seon-Kang, Joo Doo-Kuen, Lee Jin-Won, Shin Se-Cheol, Choi Hye-Lim, Oh Yeong-Seon, Seo...

• Food Engineering Progress   2019  Volume.23  No.2 104 ~ 111

• Rheological Property of Biopolymer Produced from Bacillus polymyxa YU-101

• Jang Jae-Kweon

• Food Engineering Progress   2019  Volume.23  No.2 94 ~ 103

• The Effect of Various Processing Conditions on Temperature Distribution in Steam-air Retort

• Lee Sun-Young

• Shin Hae-Hun, In Ye-Won, Cho Hyung-Yong

• Food Engineering Progress   2019  Volume.23  No.2 87 ~ 93

• Yield Optimization and Functionality of an Extract of Water-soluble Dietary Fiber and Solids from Op...

• Lee Chang-Hwan

• Yang Byung-Wook, Baik Moo-Yeol, Kim Byung-Yong

• Food Engineering Progress   2019  Volume.23  No.2 81 ~ 86