Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment

Zhu RuiYu, Young-Min Park, Jong Chul Oh, Seung-Yong Lim, Hyeon-Hee Yu

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613

DOI:https://doi.org/10.9799/ksfan.2020.33.6.599

Physicochemical Components and Antioxidative Activity of Wheat Sprout Powder Prepared by the Enzyme and the Lactic Acid Bacteria

RuiYu Zhu, Young-Min Park, Jong Chul Oh, Hyeon-Hee Yu

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.2287-4992

DOI:https://doi.org/10.9799/ksfan.2020.33.5.459

Evaluation of Biological Activities of Wheat Sprouts with Different Extraction Solvents

Hyun Young Kim, Hye-Young Seo, Woo Duck Seo, Mi Ja Lee, Hyeonmi Ham

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.636-642

DOI:https://doi.org/10.9799/ksfan.2019.32.6.636