Yoon Kil Chang

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Mária Hermínia Ferrari Felisberto, Adriana Lucia Wahanik, Cristiane Rodrigues Gomes-Ruffi et al. · LWT · 2015 · 197 citations

Dietary fibre sources in bread: Influence on technological quality

Eveline Lopes Almeida, Yoon Kil Chang, Caroline Joy Steel · LWT · 2012 · 131 citations

Some functional properties of extruded orange pulp and its effect on the quality of cookies

Marcelo Larrea, Yoon Kil Chang, Fernando Martínez‐Bustos · LWT · 2004 · 130 citations

Food Chemistry, Functional Properties, Food Structure +6

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Márcio Schmiele, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio et al. · International Journal of Food Science & Technology · 2012 · 123 citations

Food Chemistry, Health Sciences, Partial Additions +10

Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

Luz María Paucar‐Menacho, Mark A. Berhow, J. M. G. Mandarino et al. · Food Research International · 2009 · 120 citations · Full text