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Author: Shin Young Oh

2 Articles are founded.

Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화
Sun Hwa Kim , Shin Young Oh , Ju Beom Kang , Yong-Jin Jeong
김선화, 오신영, 강주범, 정용진
Food Sci. Preserv. 2024;31(6):879-886.
https://doi.org/10.11002/fsp.2024.31.6.879
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Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
Sun Hwa Kim , Shin Young Oh , Yong-Jin Jeong , Joong-Ho Kwon
김선화, 오신영, 정용진, 권중호
Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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