| 1 |
Kim SS, Chung HY. 2009. The effects of wheat flour addition on retarding retrogradation in Korean rice cakes. Korean J Food & Nutr 22:185-191/
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| 2 |
Her ES, Jung SH. 2009. Analysis of dietary education status and the demand of chid center teachers in Masan. Korean J Food & Nutr 22:166-176/
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| 3 |
So MH, Lee YS. 2009. Effects of culture conditions of Rhizopus sp. ZB9 on the production of saccharifying amylase during the preparation of rice koji. Korean J Food & Nutr 22: 644-649/
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| 4 |
Kim AJ, Han MR, Jeong KH, Kang SJ. 2009. Quality characteristics of brown rice Dasik addition of white, red and black ginseng powder. Korean J Food & Nutr 22:63-68/
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| 5 |
Oh JH, Seo ST, Oh HY, Hong JS, Kang HY. 2009. Analysis of the bacterial community during the storage of Gorosoe (Acer mono Max.) sap. Korean J Food & Nutr 22:492-496/
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| 6 |
Bae HJ, Lee HY, Paik JE. 2009. Physicochemical properties of sugar-snap coolies prepared with Chrysanthemum indicum Linne powder. Korean J Food and Nutr 22:570-576/
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| 7 |
Bang BH, Jeong EJ. 2009. Isolation and optimal producing conditions of broad spectrum antibiotics from Streptomyces sp. Y-88. Korean J Food & Nutr 22:103-109/
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| 8 |
Lee HJ, Choi EY, Sim YJ, Kim OS, Yoo HJ, Do WN, Kim YH. 2009. Anthocyanin-contents and pigment stability of black soybean by different extract condition and stabilizer. Korean J Food Nutr 22:150-157/
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| 9 |
Kim SS, Chung HY. 2009. The effects of wheat flour addition on retarding retrogradation in Korean rice cakes (Karedduk). Kor J Food Nutr 22:185-191/
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| 10 |
Lee JS, Kim YS. 2009. Baking characteristics of taurine supplemented bread and cookies and its effect on blood alcohol concentrations. Korean J Food & Nutr 22:479-484/
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