Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation
Kim, Hoon, Kim, Oui‐Woung, Kwak, Han Sub, Kim, Sang Sook, Lee, Hyo‐Jai
Published in Journal of sensory studies (01.08.2017)
Published in Journal of sensory studies (01.08.2017)
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Metabolomic Analysis of Germinated Brown Rice at Different Germination Stages
Kim, Hoon, Kim, Oui-Woung, Ahn, Jae-Hwan, Kim, Bo-Min, Oh, Juhong, Kim, Hyun-Jin
Published in Foods (17.08.2020)
Published in Foods (17.08.2020)
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시판 강력분 우리밀의 품질 특성
곽한섭(Han Sub Kwak), 김미정(Mi Jeong Kim), 김의웅(Oui-Woung Kim), 김상숙(Sang Sook Kim)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2017)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2017)
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Major characteristics affecting the sensory quality of rice marketed in Korea
Jang, E.H. (Korea Food Research Institute, Seongnam, Republic of Korea), Kim, Q.W. (Korea Food Research Institute, Seongnam, Republic of Korea), Kim, H. (Korea Food Research Institute, Seongnam, Republic of Korea), Kim, D.C. (Korea Food Research Institute, Seongnam, Republic of Korea), Lee, S.E. (Korea Food Research Institute, Seongnam, Republic of Korea), Kim, S.S. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: sskim@kfri.re.kr
Published in Food science and biotechnology (01.02.2008)
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Published in Food science and biotechnology (01.02.2008)
Journal Article
Effects of rice flour size fractions on gluten free rice bread
Park, Jie Hae, Kim, Dong Chul, Lee, Se Eun, Kim, Oui Woung, Kim, Hoon, Lim, Seung Taik, Kim, Sang Sook
Published in Food science and biotechnology (01.12.2014)
Published in Food science and biotechnology (01.12.2014)
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Journal Article