Bong Kyung Koh

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids

Hye‐Min Han, Bong Kyung Koh · Journal of the Science of Food and Agriculture · 2010 · 113 citations

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

Hye Min Han, Bong Kyung Koh · Journal of the Science of Food and Agriculture · 2011 · 111 citations

Processing properties of Korean rice varieties in relation to rice noodle quality

Hye Min Han, Jun Hyeon Cho, Bong Kyung Koh · Food Science and Biotechnology · 2011 · 70 citations

Food Chemistry, Noodle Quality, Food Quality +4

Rice varieties in relation to rice bread quality

Hye Min Han, Jun Hyeon Cho, Hang Won Kang et al. · Journal of the Science of Food and Agriculture · 2011 · 66 citations

Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

Bong Kyung Koh, P. K. W. Ng · Cereal Chemistry · 2008 · 52 citations

Food Chemistry, In Vitro Fermentation, Biochemistry +9