Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature von Dupont, Frances M., Hurkman, William J., Vensel, William H., Tanaka, Charlene, Kothari, Kerry M., Chung, Okkyung K., Altenbach, Susan B.

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Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy von Seabourn, Bradford W, Chung, Okkyung K, Seib, Paul A, Mathewson, Paul R

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A bench-scale high-shear wet-milling test for wheat flour von Sayaslan, Abdulvahit, Seib, Paul A., Chung, Okkyung Kim

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Rapid Determination of Dough Optimum Mixing Time for Early Generation Wheat Breeding Lines Using FT-HATR Infrared Spectroscopy von Seabourn, B.W, Xie, F, Chung, O.K

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Wet-milling properties of waxy wheat flours by two laboratory methods von Sayaslan, Abdulvahit, Seib, Paul A., Chung, Okkyung K.

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Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality von Abdel-Samie, Mohamed Abdel-Shafi, Wan, Jingjing, Huang, Weining, Chung, Okkyung Kim, Xu, Baocai

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Effects of Varying Weight Ratios of Large and Small Wheat Starch Granules on Experimental Straight‐Dough Bread von Park, Seok‐Ho, Chung, Okkyung K., Seib, Paul A.

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Functional properties of waxy wheat flours: genotypic and environmental effects von Graybosch, Robert A., Souza, Edward, Berzonsky, William, Baenziger, P.Stephen, Chung, Okkyung

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Effect of Emulsifiers on Textural Properties of Whole Wheat Tortillas During Storage von Akdogan, H, Tilley, M, Chung, O.K

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Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough von Kim, Yang Soo, Huang, Weining, Du, Guocheng, Pan, Zhengxing, Chung, Okkyung

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Volatile Compounds in Five Starches von Sayaslan, Abdulvahit, Chung, Okkyung Kim, Seib, Paul A., Seitz, Larry M.

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Relational database system for summarization and interpretation of hard winter wheat regional quality data von Haley, S.D, May, R.D, Seabourn, B.W, Chung, O.K

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Protein content of wheat by near-infrared spectroscopy of whole grain: collaborative study von Delwiche, S.R. (USDA, ARS, BARC, Beltsville, MD.), Pierce, R.O, Chung, O.K, Seabourn, B.W

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Effects of Varying Weight Ratios of Large and Small Wheat Starch Granules on Experimental Straight-Dough Bread1 von Park, Seok-Ho, Chung, Okkyung K, Seib, Paul A

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Cereals and Cereal Products von Pomeranz, Yeshajahu, Kim Chung, Okkyung, Weipert, Dorian, Park, Seok‐Ho

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Publications von Schaich, K. M., Chung, Okkyung Kim, Anderson, George R., Endres, Joseph G.

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Recent trends in usage of fats and oils as functional ingredients in the baking industry [Changes in consumption of fats and oils, fat requirements in bakery formulation, role of b... von Chung, Okkyung Kim, Pomeranz, Yeshajahu

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Determination of effect of ingredients and levels thereof on characteristics of dough and batter-based products von Chen, Richard, Psotka, James, Olewnik, Maureen, Smail, Virgil, Seabourn, Bradford, Chung, Okkyung

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The lipid composition of a single wheat kernel and its structural parts von Pomeranz, Yeshajahu, Chung, Okkyung

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Determination of effect of ingredients and levels thereof on characteristics of dough and batter-based products von CHEN RICHARD Y, OLEWNIK MAUREEN C, CHUNG OKKYUNG KIM, SMAIL VIRGIL W, PSOTKA JAMES J, SEABOURN BRADFORD W

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