1 "Water imbibing capacity and rheological properties of isolated soy protein" 53 : 464-467, 1998
2 "The physical properties of catera in Kyushu on the market" 7-12, 1991
3 "The effect of non-gluten proteins on the staling of bread" 53 : 278-280, 2001
4 "The contribution of high-protein fractions from cake and cookie flour to baking performance" 389-395, 1988
5 "Studies on the quality of fried snacks based on blends of wheat flour and soy flour" 13 : 267-273, 2002
6 "Rheological changes of dough and breadmaking quality of wheat flour with addition of soy flour" 9 : 418-424, 2002
7 "Production and separation of anti-hypertensive peptide during Chungkukjnag fermentation with Bacillus subtilis CH-1023" 43 : 247-252, 2000
8 "Isolation and characterization of a new -polyglutamic acid producer" 15 : 59-65, 2005
9 "Industrial application and physiological functions of Chongkukjnag" 38 : 69-78, 2005
10 "Functional properties of soy proteins" 242-258, 1979
1 "Water imbibing capacity and rheological properties of isolated soy protein" 53 : 464-467, 1998
2 "The physical properties of catera in Kyushu on the market" 7-12, 1991
3 "The effect of non-gluten proteins on the staling of bread" 53 : 278-280, 2001
4 "The contribution of high-protein fractions from cake and cookie flour to baking performance" 389-395, 1988
5 "Studies on the quality of fried snacks based on blends of wheat flour and soy flour" 13 : 267-273, 2002
6 "Rheological changes of dough and breadmaking quality of wheat flour with addition of soy flour" 9 : 418-424, 2002
7 "Production and separation of anti-hypertensive peptide during Chungkukjnag fermentation with Bacillus subtilis CH-1023" 43 : 247-252, 2000
8 "Isolation and characterization of a new -polyglutamic acid producer" 15 : 59-65, 2005
9 "Industrial application and physiological functions of Chongkukjnag" 38 : 69-78, 2005
10 "Functional properties of soy proteins" 242-258, 1979
11 "Fibrinolytic and immunostimulating activities of Bacillus spp strain isolated from Chungkuk-jang" 73 : 255-260, 2005
12 "Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nugget" 71 : 127-132, 2005
13 "Effect of yucca extract on quality characteristics of Chungkookjang using Bacillus subtilis p01" 47 : 176-181, 2004
14 "Effect of storage humidity on moisture and texture of butter sponge" 41 : 71-76, 1990
15 "Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour" 85 : 1889-1896, 2005
16 "Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads" 60 : 367-370, 1983
17 "Effect of isolated soy protein on sponge cake quality" 13 : 299-303, 1997
18 "Cookie baking properties of defatted peanut" 853-863, 1978
19 "Composition and palatability of breads made with ground soybean products" 27-34, 1980
20 "Antimicrobial activities of viscous substance from Chongkukjnag fermented with different Bacillus spp" 16 : 188-193, 2001
21 "A study on the production of viscous substance during Chungkookjang fermentation" 202-209, 1992
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