Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin

Chul Soo Pa ,  k ,  Byung-Kee Baik 외 8명

Journal of Food Science and Nutrition

2006 .09

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

Jinsoo Kang ,  Jungu Lee ,  Moonkyeung Choi 외 6명

Preventive Nutrition and Food Science

2017 .09

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

Induck Choi ,  Chun-Sik Kang ,  Young-Keun Cheong 외 2명

Preventive Nutrition and Food Science

2012 .09

시판 국내산 및 수입산 밀가루 특성과 가공적성 평가

강천식 ,  김학신 ,  정영근 외 3명

Food Science and Preservation

2008 .10

Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles

In Sook Kim ,  Colin Binns ,  Hon Yun 외 2명

Food Science and Biotechnology

2007 .04

미생물유래 Transglutaminase 첨가가 쌀가루 혼합분 반죽과 조리면의 조직감 및 관능특성에 미치는 영향

신원선 ,  서희선 ,  우건조 외 1명

한국식품영양과학회지

2005 .11

한국의 제분 산업 발달사

김성곤

식품과학과 산업

2017 .06

Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Backing Properties of Wheat Flour Frozen Dough

Kyung-Ah Song ,  Bong-Kyung Koh

Food Science and Biotechnology

2006 .04

Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties

Seung-Yong Cho ,  Sang-Hyun Tak ,  Chul Rhee

Food Science and Biotechnology

2001 .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

Investigation on the Water Soluble Fraction Causing Rapid Dough Breakdown of Wheat Flour

Bong Kyung Koh ,  R. Ca ,  l Hoseney

Food Science and Biotechnology

1996 .12

Effects of Transglutaminase on Pasting and Rheological Properties of Different Wheat Cultivars Blended with Barley or Soy Flour

Hyun-Joo Ahn ,  Jae-Hyun Kim ,  Yoon-Hyuk Chang 외 5명

Food Science and Biotechnology

2008 .02

국산 밀가루의 반죽특성

정헌상 ,  박남규 ,  송정춘 외 2명

Food Science and Preservation

1999 .06

밀의 경도가 밀가루 제품에 미치는 영향

김혁일 ,  하영득

한국식품영양과학회지

1991 .12

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