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Author: Hee Nam Jung

6 Articles are founded.

Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
쌀 품종별 알파미분을 첨가한 식빵의 품질 특성
Korean J. Food Preserv. 2021;28(1):53-62.
https://doi.org/10.11002/kjfp.2021.28.1.53
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Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake
쌀 품종이 스펀지케이크의 품질에 미치는 영향
Korean J. Food Preserv. 2020;27(5):582-589.
https://doi.org/10.11002/kjfp.2020.27.5.582
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Physicochemical properties of domestic rice variety according to pregelatinization
호화에 의한 국내산 쌀 품종의 이화학적 특성
Korean J. Food Preserv. 2020;27(5):574-581.
https://doi.org/10.11002/kjfp.2020.27.5.574
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Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석
Korean J. Food Preserv. 2020;27(2):178-187.
https://doi.org/10.11002/kjfp.2020.27.2.178
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Effects of fats and oils on the quality characteristics of rice scone
유지 종류가 쌀스콘의 품질특성에 미치는 영향
Korean J Food Preserv 2019;26(5):539-544.
https://doi.org/10.11002/kjfp.2019.26.5.539
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Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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