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Publications by Suk Kyung Shin

Storage Quality Characteristics of Bread Added With Dried Mulberry Pomace

Journal of the Korean Society of Food Science and Nutrition

English

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Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

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Impact of Added Colored Wheat Bran on Bread Quality

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Bread-Making Properties of Rice Bread Added With Naked Oat Flours

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Quality Characteristics of Muffin Added With Elaeagnus Multiflora Powder

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Quality Characteristics of Bread With Burdock (Arctium Lappa L.) Powder

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Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour

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Quality Changes in Unsulfured Sun Dried Apricots During Storage

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Development of Value Added Products From Mulberry Leaves

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Chemical Composition and Quality Characteristics of Wheat Bread Supplemented With Leafy Vegetable Powders

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