A Comparative Study on Retrogradation of Rice Starch Gels by DSC, X-Ray and α-Amylase Methods von Kim, Jeong-Ok, Kim, Wan-Soo, Shin, Mal-Shick

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Effect of stabilized rice bran-added high sucrose diet on glucose control in C57BL/6 mice von Lee, Seung-Min, Shin, Mal-Shick, Heo, Young-Ran

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저항전분, 통호밀 및 프락토올리고당을 첨가한 식빵의 개발과 Glycemic index 감소 효과 von 박민아(Min A Park), 이정원(Joung Won Lee), 신말식(Mal Shick Shin), 이선영(Sun Yung Ly)

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Effects of Organic Acids and Starch Water Ratios on the Properties of Retrograded Maize Starches von Kim, Wan-Soo, Shin, Mal-Shick

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Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea von Park, Sun-Jin, Ha, Ki-Yong, Shin, Mal-Shick

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당질미(Sugary Rice)의 이화학적 특성 von 김세리, Se Ri Kim, 송유천, You Cheon Song, 신말식, Mal Shick Shin, 이석영, Seock Young Lee, 조준현, Jun Hyeon Cho, 이지윤, Ji Yoon Lee, 하운구, Woon Goo Ha, 김영두, Young Doo Kim, 구연충, Yeon Chung Ku, 김호영, Ho Yeong Kim

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안정화미강을 첨가한 고서당식이 섭취가 C57BL/6 mice의 혈당조절에 미치는 영향 von 이승민, 신말식, 허영란, Lee, Seung-Min, Shin, Mal-Shick, Heo, Young-Ran

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FUNCTIONAL STICK RICE CAKE (GARETTEOK) WITH SUPPLEMENTED DIETARY FIBER AND PREPARING METHOD OF THE SAME von ZHANG CHEN, SHIN, MAL SHICK

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PREPARING METHOD FOR SWEET POTATO PEARL von SHIN MAL SHICK, KIM WOOK, NO JUN HEE

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Stabilized natural food coloring von SHIN MAL SHICK, NO JUN HEE

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Composition for preparing high dietary fiber sweet potato Muk von YU GYEONG DAN, SHIN MAL SHICK, KIM WOOK, NO JUN HEE

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Pre-Mixture for Manufacturing Gluten-free Brown Rice cup-cake and Manufacturing Method of Brown Rice cup-cake by using the same von SHIN, MAL SHICK, KIM, JI MYUNG

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COMPOSITION FOR MANUFACTURING GLUTEN-FREE RICE NOODLE WITH HYPOGLYCEMIC FUNCTIONALITY, AND PRODUCTION METHOD THEREOF von SHIN MAL SHICK, KIM JI MYOUNG

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PIZZA DOUGH CONTAINING STABILIZED RICE BRAN AND THE MANUFACTURING METHOD THEREOF von REN CHUANSHUN, JUNG, JAE KYU, SHIN, MAL SHICK

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METHOD FOR PREPARING CHOCOLATE USING BOIL-COOKED BERRY AND THE CHOCOLATE OBTAINED THEREBY von KIM, HYO JEONG, SHIN, MAL SHICK

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METHOD FOR PREPARING RICE TART USING BOIL-COOKED BERRY AND THE TART OBTAINED THEREBY von KIM, HYO JEONG, SHIN, MAL SHICK

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A METHOD FOR PREPARING RICE NOODLES USING BAMBOO SPROUT FLOUR von KIM, HYO JEONG, SHIN, MAL SHICK

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METHOD OF PREPARING RESISTANT STARCH NANO PARTICLE von NO, JUN HEE, SHIN, MAL SHICK, JEONG, ON BIT

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COMPOSITION FOR MANUFACTURING GLUTEN-FREE SWEETPOTATO SHAPED RICE CAKE MANUFACTURING METHOD THEREOF von KIM, JI MYOUNG, SHIN, MAL SHICK

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Oxygen-17 nuclear magnetic resonance studies of water mobility during bread staling von Kim-Shin, Mal Shick, Mari, Frank, Rao, Pramila A, Stengle, Thomas R, Chinachoti, Pavinee

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