• Brewing Characteristics of Wickerhamomyces anomalus SC-1 Isolated from Korean Traditional Nuruk

• Choi Jin-Hoon

• Kim Gye-Won, Lee Hee-Yoon, Park Cheon-Seok, Shim Jae-Yong

• Food Engineering Progress   2019  Volume.23  No.3 223 ~ 228

• Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp

• Park Yoo-Jin

• Kim Se-Jong, Han Myung-Ryun, Chang Moon-Jeong, Kim Myung-Hwan

• Food Engineering Progress   2019  Volume.23  No.3 217 ~ 222

• Bioconversion of Isoflavone and Soyasaponin in the Fermentation of Soy Embryo Using Lactic Acid Bact...

• Lee Mi-Ja

• Park Song-Yi, Lee Kwang-Sik, Kim Hyun-Young, Ra Ji-Eun, Ham Hyeon-Mi

• Food Engineering Progress   2019  Volume.23  No.3 209 ~ 216

• Effects of Periodic Visiting Education Support on the Sanitation Management of Foodservice Facilitie...

• Park Hye-Jin

• Cheigh Chan-Ick

• Food Engineering Progress   2019  Volume.23  No.3 200 ~ 208

• Isolation and Physicochemical Properties of Rice Starch from Rice Flour using Protease

• Kim Ree-Jae

• Oh Ji-Won, Kim Hyun-Seok

• Food Engineering Progress   2019  Volume.23  No.3 193 ~ 199

• Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder

• Park Dong-Hyeon

• Jeong Ha-Yeong, Choi Mi-Jung, Cho Young-Jae

• Food Engineering Progress   2019  Volume.23  No.3 186 ~ 192

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

• Jang Jae-Kweon

• Food Engineering Progress   2019  Volume.23  No.3 178 ~ 185

• Degradation of Benzo[¥á]pyrene in Roasted Oil Seeds by Corona Discharge Plasma Jet

• Lee Tae-Hoon

• Puligundla Pradeep, Mok Chul-Kyoon

• Food Engineering Progress   2019  Volume.23  No.3 171 ~ 177

• Degradation of Simulated Residual Surfactants and Dishwashing Detergents by Dielectric Barrier Disch...

• Lee Tae-Hoon

• Puligundla Pradeep, Mok Chul-Kyoon

• Food Engineering Progress   2019  Volume.23  No.3 164 ~ 170

• Electrical Properties for the Optimal Ohmic Heating of Vegetable Foodstuffs

• Cho Won-Il

• Song Sang-Hoon

• Food Engineering Progress   2019  Volume.23  No.3 155 ~ 163