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Author

Jinsoo Kang

Observed institution: Dankook University
OpenAlex ID: A5020142872
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties.
2017 · Jinsoo Kang, Jungu Lee, et al. · PubMed Central · 50
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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage
2018 · Namrye Lee, Han Sub Kwak, et al. · Journal of Food Quality · 23
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Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk)
2019 · Yehji Chung, Minjeong Kang, et al. · Journal of the Korean Society of Food Science and Nutrition · 6
Methods for Determining the Adulteration of Potato Starch
2016 · Jinsoo Kang, Yehji Chung, et al. · 한국식품영양과학회 학술대회발표집
Identification of Origin of Hot Pepper Powder Produced at Different Regions
2016 · Jinsoo Kang, Yehji Chung, et al. · 한국식품영양과학회 학술대회발표집
Physical Properties of Chocolate by the Aeration and Concentration of DMP Emulsifier
2016 · Jinsoo Kang, Yehji Chung, et al. · 한국식품영양과학회 학술대회발표집
Methods for Determining the Adulteration of Hot Pepper Powder Partially Mixed with Hot Pepper Seeds
2016 · Yehji Chung, Jinsoo Kang, et al. · 한국식품영양과학회 학술대회발표집
Methods for Determining the Adulteration of Sesame Oil
2016 · Yehji Chung, Jinsoo Kang, et al. · 한국식품영양과학회 학술대회발표집
Works count: 8
Citation count: 79
H-index: 3
I10-index: 2
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