• Effects of Barrel Temperature and Moisture Content on the Physicochemical Properties of Texturized V...

• Moon Dae-Gyun

• Kim Mi-Hwan, Ryu Gi-Hyung

• Food Engineering Progress   2020  Volume.24  No.2 141 ~ 146

• Effects of Controlled Atmosphere Storage of ¡®Sangjudungsi¡¯ Persimmon

• Park Chun-Wan

• Park Seok-Ho, Kim Jin-Se, Choi Dong-Soo, Kim Yong-Hun, Lee Su-Jang, Son Jae-Yong

• Food Engineering Progress   2020  Volume.24  No.2 133 ~ 140

• Flavor and Taste Characteristics of Black Pepper by Combining Nonthermal Sterilization Treatments

• Lee Gwang-Min

• Shin Jung-Kue

• Food Engineering Progress   2020  Volume.24  No.2 126 ~ 132

• Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate

• Kim Mi-Hwan

• Maung The-Thiri, Moon Dae-Gyun, Ryu Gi-Hyung

• Food Engineering Progress   2020  Volume.24  No.2 120 ~ 125

• Physicochemical Characteristics of Coffee Brews Using Different Brewing Methods

• Koh Gwi-Hee

• Lee Chan-Hee, Yoon Jung-Ro

• Food Engineering Progress   2020  Volume.24  No.2 110 ~ 119

• Starch Digestion: In Vitro and In Vivo Models to Characterize the Glucose Release of Dietary Fiber a...

• Lee Kwang-Yeon

• Bae In-Young

• Food Engineering Progress   2020  Volume.24  No.2 104 ~ 109

• Taste Characteristics of Commercial Low-Salinity Kimchi

• Lee Ki-Eui

• Chung Ha-Yull

• Food Engineering Progress   2020  Volume.24  No.2 99 ~ 103