01007nam a2200205 k 4500001001300000005001500013008004100028041001300069049003200082052001700114056001500131082001600146245017100162260003600333300004000369502012500409653014600534700005300680963006800733KDM20012522120200923110630010615s2001    gnkaf      SG 000   kor  0 akorbeng0 lEM2339491lEM2339492c2fDP01a574.024b1-9  a574.024240 a664.02422100a養蠶産物을 添加한 技能性빵 構造에 關한 硏究=x(A)study on the functional bread making by the supplementation with sericultural products/d金榮鎬  a경산:b嶺南大學校,c2001  axvii, 209p.:b삽도, 도판;c26cm1 a학위논문(박사) --b영남대학교 대학원:c식품가공학과 식품가공 및 식품미생물학전공,d2001  a식품가공학a식품미생물학a실크펩티드a누에가루a뽕잎가루a양잠산물a빵aFUNCTIONALaBREADaSERICULTURALaPRODUCT1 a김영호,g金榮鎬,d1960-0KAC2017423724aut  a식품가공학과a식품가공a및a식품미생물학전공