Hye-Young L. Kim

发表

Effects of Corn Syrup with Different Dextrose Equivalent on Quality Attributes of Black Sesame Dasik, a Korean Traditional Snack

H. Chun, Hyun-Jung Kim, Hye-Young L. Kim, 2004 .

Physicochemical and Sensory Properties of Freshly Squeezed Orange Juice Using Domestic and Imported Oranges

Hye-Young L. Kim, Min Jung Kim, Eun-Yeol Woo, 2000 .

Physicochemical and sensory characteristics of orange juice added with various levels of mannitol

Hye-Young L. Kim, Chun-Wuk Park, 2000 .

Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yackwa, a Korean Traditional Fried Cake

H. Chun, Hyun-Jung Kim, Hye-Young L. Kim, 2004 .

Quality Characteristics of Health Concerned Funtional Cookies using Crude Ingredients

Nam-E. Kang, Hye-Young L. Kim, 2005 .

Steeping-induced physicochemical changes of milled waxy rice and their relation to the quality of yukwa (an oil-puffed waxy rice snack)

H. Chun, Hyun-Joo Chang, Woo-jung Kim, 2004 .

Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack)

H. Chun, Hye-Young L. Kim, S. Cho, 2002 .

Physicochemical and Sensory Characteristics of Sponge Cake System Prepared with Domestic and Imported Wheat Flour

Hye-Young L. Kim, Hee Sun Kim, M. Oh, 2007 .