Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Jeongmin Pa ,  k ,  Sung Ran Yoon 외 1명

Food Science and Preservation

2024 .08

A Study on the Quality Characteristics of Domestic Wheat Flour

Su-Jin Yang ,  Hong-Sik Kim ,  Su-Hyeon Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Thermodynamical and Rheological Properties of Wheat Flour Dough Depending on Salt Level

Ha Ram Kim ,  A-Reum Ryu ,  Ji-Eun Bae 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

한국의 제분 산업 발달사

김성곤

식품과학과 산업

2017 .06

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Kim ,  Ju Hee ,  Pak 외 11명

Journal of applied biological chemistry

2016 .01

수입밀의 제빵 적성과 반죽법을 달리한 우리밀 제빵 적성의 비교

김원모 ,  이규희

한국식품영양과학회지

2015 .03

Quality Characteristics of Korean Wheat Flour Produced in Small-scale Mills

Jeongmin Pa ,  k ,  Sung Ran Yoon 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Physical and thermal property of soft and hard wheat flour

Eun-JI Jeong

한국식품영양과학회 학술대회발표집

2020 .10

우리밀과 수입밀로 제조한 피자반죽의 이화학적 및 관능적 특성 비교

최재석 ,  이수한 ,  나영아 외 1명

한국식품과학회지

2016 .08

Quality Characteristics of Bread Made with Spring Sown Wheat Flour

So Yoon Lee ,  Hyun Min Cho ,  Jang Keun Son 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Milling Methods and Cultivars on Physicochemical Properties of wheat flour

Jinhee Pa ,  k ,  Go Eun Lee 외 10명

한국식품영양과학회 학술대회발표집

2023 .10

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole Wheat Flour

Min Jeong Kang ,  Mi Jeong Kim ,  Han Sub Kwak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical Properties of Several Wheat Flour Sown In Spring

Jang Keun Son ,  Ho Jun Sung ,  Hye Won Lee 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

A Study on the Quality Characteristics of Domestic Wheat

Su-Jin Yang ,  Hong-Sik Kim ,  Su-Hyeon Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability

Thinza ,  Aung ,  Mi Jeong Kim

Preventive Nutrition and Food Science

2023 .12

Physicochemical Characteristics of Korean Wheat Grain depending on Drying Delay Period

Su-Hyeon Pa ,  k ,  Oui-Woong Kim 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

김 효소 가수분해물 첨가가 밀가루 반죽과 제빵 특성에 미치는 영향

유정희 ,  구재근

수산해양교육연구

2015 .04

Quality Characteristics of Waffle with Kamut Whole Wheat Flour

Ji Hyun Kim ,  Hyeon Jeong Kim ,  Tae Eun Kim 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Classification of 31 Korean Wheat (Triticum aestivum L.) Cultivars Based on the Chemical Compositions

Induck Choi ,  Chon-Sik Kang ,  Choon-Kee Lee 외 1명

Preventive Nutrition and Food Science

2016 .12

Quality Characteristics of Pan Breads Using Sourdough of Potato and Wheat Flour

Chanhee Lee ,  Yong-Ik Jin ,  Dong-Chil Chang 외 4명

한국식품영양과학회 학술대회발표집

2015 .08