J. H. Oh is an author at Dongguk University specializing in grain science, food chemistry, and food processing.
Top concepts
HealthRheologyEngineeringGrain ScienceFood ChemistryFood ProcessingFood EngineeringMechanical PropertiesMechanical Engineering
Publications per year
2010–2010
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Dynamic rheological properties of rice flour‐starch blends
J. H. Oh, Mi‐Jung Kim, Byoungseung Yoo · Starch - Stärke · 2010 · 24 citations
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