Seung Mi Lee

Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System

G. Inglett, Suyong Lee, Jiyoung Yoo, 2013, Food and Bioprocess Technology.

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

S. Yoo, Suyong Lee, J. Shim, 2013 .

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

S. Yoo, G. Inglett, Suyong Lee, 2010, Journal of the science of food and agriculture.

Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles

Suyong Lee, I. Bae, Hyuk-Gu Park, 2011, Food and Bioprocess Technology.

(1-3)(1-6)-β-glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods.

Juyoung Kim, Suyong Lee, I. Bae, 2011, Journal of the science of food and agriculture.