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Jong-Dae Park

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

SCHOLARLY PAPERS

2

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75

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Scholarly Papers (2)

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1.

Understanding the Impact of Fermentation with Lactobacillus Plantarum on the Physicochemical and Functional Properties of Rice Flour: A Focus on Granule Rigidity and Molecular Leaching

Number of pages: 36 Posted: 16 Aug 2024
Jiwoon Park, Jong-Dae Park and Jung Min Sung
Korea Food Research Institute, Korea Food Research Institute and Korea Food Research Institute
Downloads 40 (1,183,237)

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lactic acid bacteria fermentation, Rice flour, physicochemical properties, Functional properties, granule stability, textural properties

2.

Effect of Amaranth Protein Isolate and Fermentation Time on Buckwheat Sourdough Bread

Number of pages: 32 Posted: 28 Sep 2024
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Jong-Dae Park and Eun Young Park
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea University
Downloads 35 (1,249,711)

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Gluten-free sourdough, Amaranth protein isolate, Fermentation time