01240nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245021900119300003200338545004400370545004400414545003100458653016300489700005300652700001400705700004800719773013000767856002000897900001900917900001800936900002000954KSI00014389920040210132115031010s1997    ggka          000   kor    a0110010 akorbeng01a524.05b한594c42(1)00a쌀의 호화 및 제빵적성의 품종 변이와 관련특성간 상관=xVarietal variation in gelatinization and adaptability to rice bread processing and their interrelation/d강미영,e손현미,e최해춘  ap. 344-351:b삽도;c28 cm  a강미영, 경북대학교 사범대학  a손현미, 경북대학교 사범대학  a최해춘, 작물시험장  a쌀a호화a제빵적성a품종변이aRice breadaGelatinizationaDSC (differential scanning calorimetry) thermogramaAdaptability to rice bread processing1 a강미영,g姜美伶,d1956-0KAC2018029664aut1 a손현미1 a최해춘,g崔海椿,d1944-0KAC2017614960 t韓國作物學會誌.d한국작물학회.g42권 3호(1997년 6월), p. 344-351q42:3<344w(011001)KSE199509160,x0252-977740uT00000301009ad10aKang, Mi Young10aSohn, Hyun Mi10aChoi, Hae Chune