H. Jeong

The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics.

S. Lim, Hyun‐Jung Chung, M. Ha, 2022, Food research international.

Crystallinity and pasting properties of freeze-thawed high amylose maize starch

S. Lim, H. Jeong, 2003 .

Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch

S. Lim, Hyun‐Jung Chung, H. Jeong, 2003 .