Zobrazeno 1 - 10
of 27
pro vyhledávání: '"BONG KYUNG KOH"'
Autor:
Hye Min Han, Bong Kyung Koh
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 833-841 (2023)
ABSTRACTThe properties of rice flour gel relative to yeast-leavened bread baking potential have been investigated. Twelve rice varieties were dry-milled to flour. Firm gels with a jelly-like consistency, only formed in high and intermediate amylose c
Externí odkaz:
https://doaj.org/article/fa252fd06d394dd9890ab860fcc60abb
Autor:
Jin Soo Kim, Bong Kyung Koh
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1899-1909 (2019)
Three varieties of dry-milled rice flour – Angemi (low amylose), Saemimyun, and Saegoami (high amylose) – were compared with wheat flour for cracker manufacture. A method to prepare saltine crackers with rice flour, hydroxyl propyl methyl cellulo
Externí odkaz:
https://doaj.org/article/804f2191d5b841ab91a93578f102bfe1
Autor:
Bong Kyung Koh, Hyang-Sook Sung
Publikováno v:
Korean Journal of Food and Cookery Science. 37:101-108
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5f4dff64c2af505ab940c6c453e2838
https://doi.org/10.9724/kfcs.2021.37.2.101
https://doi.org/10.9724/kfcs.2021.37.2.101
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(6)
BACKGROUND The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties. RESULTS Both the mixograph and farinograph experiments showed that polyphenol addition affected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d9b86b30d09928ff9d82ebe820e86c7
https://pubmed.ncbi.nlm.nih.gov/34647626
https://pubmed.ncbi.nlm.nih.gov/34647626
Autor:
Ji In Byun, Bong Kyung Koh
Publikováno v:
International Journal of Food Properties. 20:S2960-S2968
The effects of agar and casein on the textural characteristics of frozen stored Garaetteok, a traditional Korean rice cake, were investigated over a 20-d storage period. Garaetteok was made from ri...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::221c0b17b811400177187fce7ffee1ab
https://doi.org/10.1080/10942912.2017.1387795
https://doi.org/10.1080/10942912.2017.1387795
Autor:
Bong Kyung Koh, Eun Ji Lee
Publikováno v:
Korean Journal of Food & Cookery Science. 33:87-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e797401de32dd4b9b73feca6d6fdd180
https://doi.org/10.9724/kfcs.2017.33.1.87
https://doi.org/10.9724/kfcs.2017.33.1.87
Publikováno v:
Korean journal of food and cookery science. 31:18-25
This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cafa2363a6849d3f621cdfc97b84f197
https://doi.org/10.9724/kfcs.2015.31.1.018
https://doi.org/10.9724/kfcs.2015.31.1.018
Publikováno v:
Food Science and Biotechnology. 23:1447-1451
The phytate contents in nine rice cultivars (Oryza sativa cv.) grown in Korea were investigated and the effects of germination, fermentation, and fermentation additives on the phytate content of rice flour were studied. In nondehulled paddy rice, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cd9fb6657d5f3e8f62830d584b5e368
https://doi.org/10.1007/s10068-014-0198-x
https://doi.org/10.1007/s10068-014-0198-x
Autor:
BONG KYUNG KOH1, SINGH, VASUDEVA2,3 singhva2003@yahoo.co.in
Publikováno v:
Journal of Texture Studies. Feb2009, Vol. 40 Issue 1, p36-50. 15p. 3 Charts, 1 Graph.
Autor:
Hye Min Han, Bong Kyung Koh
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:1571-1576
The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3764e7907ef2ae981888718633eae69
https://doi.org/10.3746/jkfn.2012.41.11.1571
https://doi.org/10.3746/jkfn.2012.41.11.1571