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Author: Yong Suk Kim
3 Articles are founded.
Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
Chan Soon Park 
, Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
, Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
Food Sci. Preserv. 2024;31(4):518-526.
https://doi.org/10.11002/fsp.2024.31.4.518
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https://doi.org/10.11002/fsp.2024.31.4.518
Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
Chan Soon Park , Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
, Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
Korean J. Food Preserv. 2023;30(5):896-904.
https://doi.org/10.11002/kjfp.2023.30.5.896
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https://doi.org/10.11002/kjfp.2023.30.5.896
Optimization of drying conditions for steamed-dried sweet pumpkin products using response surface methodology
반응표면분석법을 이용한 증자 처리 단호박 건조품의 건조조건 최적화
반응표면분석법을 이용한 증자 처리 단호박 건조품의 건조조건 최적화
Jung Mu Song , Young Hwang , Yong Sik Cho , Hyun Wook Jang , Yong Suk Kim
, Young Hwang , Yong Sik Cho , Hyun Wook Jang , Yong Suk Kim
Korean J. Food Preserv. 2022;29(3):440-454.
https://doi.org/10.11002/kjfp.2022.29.3.440
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https://doi.org/10.11002/kjfp.2022.29.3.440
