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Publications by Sang Ha PARK

Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

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English

Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

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Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste

African Journal of Food Science

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Effect of Moldavian Dragonhead (Dracocephalum Moldavica L.) Leaves on the Baking Properties of Wheat Flour and Quality of Bread

CYTA - Journal of Food

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The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough

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Phenolic Compounds in Wheat Flour and Dough

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

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The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

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