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PUBLICATIONS

191     Modified starches for foods. Lim. S.-T. Food Technology News 10 (1997) 51-67

192     Properties of high crystalline rice amylodextrins prepared in acid-alcohol media as fat replacers. Chun, J., Lim, S., Takeda, Y., and Shoki, M. Cereal Foods Worlds 42:813-819 (1997).

193     Enhanced antioxidant activity of rice bran extract by carbohydrase treatment. Sung-Min Kim, Seung-Taik Lim. Journal of Cereal Science 68 (2016) 116-121.

194     Effect of dry heating on physicochemical properties of pregelatinized rice starch. Su-Jin Lee, Yu-Jin Yang, Hyun-Jung Chung, Seung-Taik Lim.Cereal Chemistry(94)

195     Comparison between Korean and Japanese starch noodles. Kim, K.-E., Lim, J., and Lim, S.-T. Food Sci. Ind. 32:56-64 (1999).

196     Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour. Koh, B-K, Lee G-C, and Lim S-T. J. Food Science 70(6): 359-364 (2005).


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