Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

por Lee, Da-Been, Kim, Mi-Ran, Heo, Jeong-Ae, Byeon, Yang-Soo, Kim, Sang-Sook
Publicado 2021

Comparison of Physicochemical Properties and Metabolite Profiling Using (1)H NMR Spectroscopy of Korean Wheat Malt

por Byeon, Yang Soo, Lee, Dabeen, Hong, Young-Shick, Lim, Seung-Taik, Kim, Sang Sook, Kwak, Han Sub
Publicado 2020

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

por Byeon, Yang Soo, Heo, JeongAe, Park, Kwon, Chin, Young-Wook, Hong, Sang-pil, Lim, Sang-Dong, Kim, Sang Sook
Publicado 2023