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Author: So-Myeong Lee
3 Articles are founded.
Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
Gi-Un Seong 
, Woo-Duck Seo , Ji-Yeong Yang , Ju-Won Kang , Young-Ho Kwon , So-Myeong Lee , Sais-Beul Lee , Jong-Hee Lee , Dong-Soo Park , Jun-Hyeon Cho , Ji-Yoon Lee
, Woo-Duck Seo , Ji-Yeong Yang , Ju-Won Kang , Young-Ho Kwon , So-Myeong Lee , Sais-Beul Lee , Jong-Hee Lee , Dong-Soo Park , Jun-Hyeon Cho , Ji-Yoon Lee
Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311
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https://doi.org/10.11002/kjfp.2022.29.2.311
Physicochemical properties of mirchal glutinous rice flour based on soaking time
미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성
미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성
Gi-Un Seong , Ju-Won Kang , Sumin Cho , Youngho Kwon , So-Myeong Lee , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Malshick Shin , Ji-Yoon Lee
, Ju-Won Kang , Sumin Cho , Youngho Kwon , So-Myeong Lee , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Malshick Shin , Ji-Yoon Lee
Korean J. Food Preserv. 2022;29(1):21-33.
https://doi.org/10.11002/kjfp.2022.29.1.21
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https://doi.org/10.11002/kjfp.2022.29.1.21
Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
Gi-Un Seong , Ju-Won Kang , Soo-Min Cho , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Young-Ho Kwon , So-Myeong Lee , Ji-Yoon Lee
, Ju-Won Kang , Soo-Min Cho , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Young-Ho Kwon , So-Myeong Lee , Ji-Yoon Lee
Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790
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https://doi.org/10.11002/kjfp.2021.28.6.790
