Woo-Won Kang

Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour

A Wahyono, Aryanti Candra Dewi, S Oktavia et al. · IOP Conference Series Earth and Environmental Science · 2020 · 29 citations · Full text

Food Chemistry, Nutrition, Abstract Pumpkin +11

Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds

Samuel Jung, Woo-Won Kang · Korean Journal of Food Preservation · 2011 · 24 citations · Full text

Food Chemistry, Quality Characteristics, Kinesiology +7

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

Agung Wahyono, Sae-Byuk Lee, Soo‐Hwan Yeo et al. · Emirates Journal of Food and Agriculture · 2016 · 23 citations · Full text

Characteristics of Gammakgeolli Added with Processed Forms of Persimmon

Chae-Yun Im, Seok-Tae Jeong, Han‐Seok Choi et al. · Korean Journal of Food Preservation · 2012 · 22 citations · Full text

Food Chemistry, Ppm 정도였으며, Kinesiology +9

Quality Characteristics of Bread Added with Gastrodia elata Blume Powder

Hyeon-Ju Kim, Woo-Won Kang, Kwang‐Deog Moon · Korean Journal of Food Science and Technology · 2001 · 22 citations

Food Chemistry, Nutrition, Quality Characteristics +10