1 "청국장이용 유사치즈 제조법 연구" 20 : 16-20, 1999
2 "청국장으로부터 Angiotensin I 전화효소 저해 peptide의 분리" 40 : 355-359, 2004
3 "The quality changes of Chungkookjang prepared by Bicillus sp. CS-17 during germination time" 43 : 1-6, 2000
4 "SPSS 11.0 for Windows" SPSS Inc. Chicago, IL. USA. -11, 1999
5 "Rheological properties and sensory characteristics of roll bread with Chungkukjang powder" 12 : 168-183, 2006
6 "Rheological and baking studies of composite flour wheat and naked barley" 247-251, 1978
7 "Quality characteristics of castella with Chungkukjang" 22 (22): 244-249, 2006
8 "Physicochemical properties of traditional Chonggugjang" 41 : 377-383, 1998
9 "Isolation and characterization of a new γ-polyglutamic acid producer, Bacillus mesentericus MJMI, from Korean domestic Chungkukjang bean paste" 15 : 59-65, 2005
10 "Industrial application and physiological functions of Chungkukjang" 38 (38): 69-78, 2005
1 "청국장이용 유사치즈 제조법 연구" 20 : 16-20, 1999
2 "청국장으로부터 Angiotensin I 전화효소 저해 peptide의 분리" 40 : 355-359, 2004
3 "The quality changes of Chungkookjang prepared by Bicillus sp. CS-17 during germination time" 43 : 1-6, 2000
4 "SPSS 11.0 for Windows" SPSS Inc. Chicago, IL. USA. -11, 1999
5 "Rheological properties and sensory characteristics of roll bread with Chungkukjang powder" 12 : 168-183, 2006
6 "Rheological and baking studies of composite flour wheat and naked barley" 247-251, 1978
7 "Quality characteristics of castella with Chungkukjang" 22 (22): 244-249, 2006
8 "Physicochemical properties of traditional Chonggugjang" 41 : 377-383, 1998
9 "Isolation and characterization of a new γ-polyglutamic acid producer, Bacillus mesentericus MJMI, from Korean domestic Chungkukjang bean paste" 15 : 59-65, 2005
10 "Industrial application and physiological functions of Chungkukjang" 38 (38): 69-78, 2005
11 "Effect of yucca extract on quality characteristics of Chungkookjang using Bacillus subtilisp 01" 47 : 176-181, 2004
12 "Effect of water extract of green tea on the quality and shelf life of cooked rice" 28 : 417-420, 1996
13 "Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads" 367-370, 1983
14 "Effect of laminaria addition on the shelf-life and texture of bread" 11 : 556-560, 1998
15 "Effect of green tea extract on quality of fermented pan bread" 15 : 12-15, 2002
16 "Effect of Chungkukjang water extracts on the dough fermentation and quality characteristics of bread" 14 (14): 487-494, 2004
17 "Composition and palatability of breads made with ground soybean products" 27-34, 1980
18 "Characteristics of flavor and functionality of Bacillus subtilis K-20 Chunggukjang" 35 : 475-478, 2003
19 "Changes of microbiological and general quality characteristics of gamma irradiated Chungkookjang" 32 : 896-901, 2000