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Publications by Okkyung Chung

Functional Properties of Waxy Wheat Flours: Genotypic and Environmental Effects

Journal of Cereal Science

English

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Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours

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Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

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Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

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Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models

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Technological Properties of Wheat/Trifoliate Yam (Dioscorea Dumetorum) Hardened Tubers Composite Flours

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An Examination of Fusarium Toxins Contamination in Wheat, Barley, and Wheat Flours

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On the Behavior of Benzoylperoxide in Wheat Flours

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The Effects of Wheat Cultivars on the Production of Different Types of Wheat Flours of Precisely Defined Magnesium Content

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Variation for Glutenin and Waxy Alleles and Their Effect on Quality Properties in Sichuan Wheat Landraces

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