1. Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour. Issue 4 (23rd July 2014) Authors: Cai, Liming; Choi, Induck; Lee, Choon‐Ki; Park, Kwang‐Keun; Baik, Byung‐Kee Journal: Cereal chemistry Issue: Volume 91:Issue 4(2014.) Page Start: 398 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Decreased fat accumulation in 3T3‐L1 pre‐adipocytes treated with extracts of heat‐processed soy flour and breads. (10th October 2013) Authors: Shin, Doo‐Jee; Choi, Induck; Yokoyama, Wallace H.; Kim, Mi‐Ja; Kim, Yookyung Journal: International journal of food science & technology Issue: Volume 49:Number 3(2014:Mar.) Page Start: 759 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content. (15th September 2022) Authors: Park, Jiyoung; Oh, Sea-Kwan; Chung, Hyun-Jung; Shin, Dong Sun; Choi, Induck; Park, Hyun-Jin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 167(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut. Issue 1 (June 2015) Authors: Kim, Jihyun; Choi, Induck; Shin, Woo-Kyoung; Kim, Yookyung Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 62:Issue 1(2015:Jun.)Part 2 Page Start: 620 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation. Issue 1 (13th January 2014) Authors: Cai, Liming; Choi, Induck; Hyun, Jong‐Nae; Jeong, Young‐Keun; Baik, Byung‐Kee Journal: Cereal chemistry Issue: Volume 91:Issue 1(2014.) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Variation of Seed Components According to Sowing Date and Variety of Sprout Soybean in the Mid-Northern Region in Korea. (29th May 2020) Authors: Park, Chang Hwan; Shin, Dong Sun; Kim, Namgeol; Choi, Induck; Choi, Hyesun; Park, Ji Young; Lee, Seuk Ki; Jeong, Kwang-Ho Journal: Current developments in nutrition Issue: Volume 4(2020)Supplement 2 Page Start: 881 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea. Issue 4 (2nd October 2017) Authors: Jeong, Beom-Gyun; Chun, Jiyeon; Jung, Jiyoung; Islam, Md. Atiqual; Sharmin, Farhana; Quines, Venus; Choi, Induck; Choi, Sung-Gil Journal: CyTA: journal of food Issue: Volume 15:Issue 4(2017) Page Start: 646 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗