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Author: Ok Ja Choi
3 Articles are founded.
Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
쌀 품종별 알파미분을 첨가한 식빵의 품질 특성
쌀 품종별 알파미분을 첨가한 식빵의 품질 특성
Ok Ja Choi 
, Hee Nam Jung
, Hee Nam Jung
Korean J. Food Preserv. 2021;28(1):53-62.
https://doi.org/10.11002/kjfp.2021.28.1.53
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https://doi.org/10.11002/kjfp.2021.28.1.53
Effects of fats and oils on the quality characteristics of rice scone
유지 종류가 쌀스콘의 품질특성에 미치는 영향
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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https://doi.org/10.11002/kjfp.2019.26.5.539
Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
Ok Ja Choi , Hee Nam Jung , Ki Hoon Shim
, Hee Nam Jung , Ki Hoon Shim
Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174
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https://doi.org/10.11002/kjfp.2015.22.2.174
