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Author: Jeongmin Park
2 Articles are founded.
Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
Jeongmin Park 
, Sung Ran Yoon , Jung A Ryu
, Sung Ran Yoon , Jung A Ryu
Food Sci. Preserv. 2024;31(4):527-540.
https://doi.org/10.11002/fsp.2024.31.4.527
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https://doi.org/10.11002/fsp.2024.31.4.527
Changes in antioxidant activity and vitamin B2 content of Aster glehni based on blanching time
데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B2 함량 변화
데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B2 함량 변화
Sung Ran Yoon , Bo Ram So , Jeongmin Park , Jung A Ryu
, Bo Ram So , Jeongmin Park , Jung A Ryu
Korean J. Food Preserv. 2022;29(7):1139-1149.
https://doi.org/10.11002/kjfp.2022.29.7.1139
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https://doi.org/10.11002/kjfp.2022.29.7.1139
