Quality Characteristics of Sulgidduk Made with Special Rice and High-yielding Rice Cultivar

Hyun Min Cho ,  Gi Tak Lee ,  Ho Jun Sung and others 3

한국식품영양과학회 학술대회발표집

2022 .10

Quality Characteristics of Sulgidduk Prepared by Different Pigmented Rice Cultivars

Tae Yong You ,  Jeong Hyun Seo ,  Chae Young Hong and others 5

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of Sulgidduk According to Storage Periods by rice Cultivar

Seung Yeon Lee ,  Jung Yoon Jang ,  Yeon Jae Jo and others 3

한국식품영양과학회 학술대회발표집

2024 .10

Preparation and Characteristics of Fresh Cut Rice Noodle Like Udon Using Rice Flours Controlled Amylose Contents

Junhee No ,  Mengyao Huang ,  Chae Eun Lee and others 4

한국식품영양과학회 학술대회발표집

2017 .10

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Jeong-Sil Choi ,  Soo Hwan Yeo ,  Ji Eun Kang and others 1

Food Science and Preservation

2020 .07

Quality Evaluation of Brown Rice Sulgidduk Containing Acorn Powder

Shin ,  Mee-Hye ,  Chung

대한영양사협회 학술지

2019 .01

Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Almond

Mee Ree Kim ,  Eun Ji Kim ,  Ju Hyun Song

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Rice Cookie with Different Cultivars and Milling Methods

Myeong Seob Song ,  Yoon Jeong Lee ,  Min Young Kim and others 7

한국식품영양과학회 학술대회발표집

2018 .10

Milling characteristics of cutting-type rice milling machine according to the rotating speed of the main shaft

Byeong-Hyo Cho ,  Chung-Su Han ,  Tae-Hwan Kang and others 3

Korean Journal of Agricultural Science

2017 .09

Structural and Physicochemical Properties of Flours and Starches from Germinated Sorghum, Millet, Brown rice and Oat

Cheng Li ,  Yae-Sol Bang ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Quality Characteristics on Sulgidduk Made from White and Pigmented Rice

Tae Yong You ,  Jeong Hyun Seo ,  Chae Young Hong and others 5

Journal of the Korean Society of Food Science and Nutrition

2021 .07

Effect of Processing Methods of Legume Flours on Physical, Textural and Sensory Characteristic of Gluten-Free Cookies

Yu-yeon Kim ,  Eun-Jung Lee ,  Hyun-Jung Chung1

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Milling Methods and Particle Size on Rice Cake (Baeksulgi) Characteristics

윤원병 ,  정명근

산업식품공학

2015 .01

Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Portulaca oleracea L.

Mi Ra Jeon ,  Mee Ree Kim

Journal of the Korean Society of Food Science and Nutrition

2016 .10

Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose

Hyun Jung Han ,  Hyemin Dong ,  Bong Soo Noh

Korean journal of food science and technology

2016 .04

Quality Characteristics of Sulgidduk added with Apios(Apios americana M.) Powder

MiLan Pa ,  k ,  Lee Mi Hee

한국식품영양학회지

2017 .12

Quality characteristics of Sulgikdduk added acorn powder

Sook-Yi Woo ,  Hyun-Suk Lee ,  Ju Yeon Hong and others 1

Food Science and Preservation

2016 .08

Morphology, Structural and Physicochemical Properties of the Flours and Starches from Various Cowpea and Mungbean Varieties

Yu-Yeon Kim ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics and Antioxdative Activity of Sulgidduk (Rice Cake) Added with Black Carrot Powder

Hyun-Joo Lee ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2021 .10

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

Choi ,  Sehun ,  Seo and others 7

Applied Biological Chemistry

2018 .01