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Sangmyung Jun

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Articles

Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles

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By Mingyo Ha, Felicia Irawan, Ha-Eun Han, Sangmyung Jun
| Wiley Online Library Verified
1 Introduction As Korean diets have gradually become westernized, there has been an increase in calorie intake due to the rising consumption of instant and fast foods. This dietary shift has contributed to the growing prevalence of various adult diseases, including obesity, diabetes, dyslipidemia, and heart disease, which have become significant social problems (Kim et al. 2018).
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