01029nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052003000093245019900123300003200322545006500354545006200419653007800481700004100559700001100600773013700611856002000748900001800768900001300786KSI00013822620080515142956031209s1995    icka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc11(4)00a농도와 온도에 따른 흰죽의 리올로지 특성 변화=xChanges in the rheological characteristics by various concentrations and temperatures of Korean white gruel/d이창호,e한억  ap. 552-556:b삽도;c26 cm  a이창호, 한국식품개발연구원 쌀이용연구센터  a한억, 한국식품개발연구원 쌀이용연구센터  a농도a온도a흰죽aConcentrationsaTemperaturesaKoreanaWhite gruel1 a이창호,d1964-0KAC2017360814aut1 a한억0 t한국조리과학회지.d한국조리과학회.g11권 5호(1995년 12월), p. 552-556q11:5<552w(011001)KSE199509162,x1225-701X40u3264003aKd00010aLee, Chang-Ho10aHan, Ouk