Author

Bon Lee

Institution: Wheat Marketing Center

Observed institutions: Sejong University, Wheat Marketing Center

ORCID: 0000-0001-5005-5032

Observed ORCID: 0000-0001-5005-5032

OpenAlex ID: A5081597220

Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products

2014 · Meng Niu, Gary Hou, et al. · LWT · 63

Effects of particle size on the properties of whole-grain soft wheat ﬂour and its cracker baking performance

2016 · Naifu Wang, Gary G. Hou, et al. · Journal of Cereal Science · 60

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 · Ting Liu, Gary G. Hou, et al. · Journal of Cereal Science · 54

Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

2014 · Woosung Bae, Bon Lee, et al. · Journal of Cereal Science · 54

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

2020 · Min Xu, Gary G. Hou, et al. · LWT · 30

Works count: 5

Citation count: 261

H-index: 5

I10-index: 5