Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

por Choi, Induck, Kang, Chun-Sik, Cheong, Young-Keun, Hyun, Jong-Nae, Kim, Kee-Jong
Publicado 2012

Hydration and Pasting Properties of Oat (Avena sativa) Flour

por Choi, Induck, Han, Ok-kyu, Chun, Jiyeon, Kang, Chon-Sik, Kim, Kyung-Hoon, Kim, Yang-Kil, Cheong, Young-keun, Park, Tae-il, Choi, Jae-Sung, Kim, Kee-Jong
Publicado 2012

Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

por Lee, Sang Hoon, Jang, Gwi Yeong, Hwang, In Guk, Kim, Hyun Young, Woo, Koan Sik, Kim, Kee Jong, Lee, Mi Ja, Kim, Tae Jip, Lee, Junsoo, Jeong, Heon Sang
Publicado 2015