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Korean Journal of Food and Cookey Science
Search Results :
10
  
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1
A Comparison Study on Functional Properties of Peanut Protein and Chemically Modified Peanut Protein
Sohn Kyung-Hee
Min Sung-Hee, Park Hyun-Kyung, Park Jin
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 97 ~ 104
2
Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (¥±)
Cho Young
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 89 ~ 95
3
A Study on the Effect of Ginseng on Quality Characteristics of Kimchi
Song Tae-Hee
Kim Sang-Soon
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 81 ~ 88
4
A Study on Cooking Method of Millet Nochi
Kim Hee-Jung
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 75 ~ 80
5
The Study on the Tendency of Consumption in some Processed Convenient Food according to Household In
...
Cho Woo-Kyoun
Lee Jong-Mee
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 51 ~ 74
6
A Study on Quality of Rice-Yackwa
Kim Ju-Hee
Lee Kyung-Hee, Lee Young-Soon
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 41 ~ 49
7
The Hydration Properties and the Cooking Qualities of Various Brown Rices
Park Hye-Woo
Woo Koung-Ja
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 25 ~ 40
8
The Characteristic Changes of Corn Starch Gels by Various Types of Additives
Choo Nan-Young
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 19 ~ 23
9
A Study on Rheological and Texture of Saccharification Process Cooked Rice, Glutinous Rice, potato a
...
Kang Sun-Hee
Kim Kyung-Ja, Kwak Yeon-Ju
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 7 ~ 18
10
The Sensory Properties and Lipid Contents of Cooked Rices depending on the Variety and Cooker
Kim Hyun-Sook
Kim Young-A
Korean Journal of Food and Cookey Science
1991 Volume.7 No.2 1 ~ 6