00980nam a2200193 c 4500001001300000005001500013008004100028040001100069041001300080052003000093245021100123300003200334545005000366653014100416700005300557773013600610856002000746900002000766KSI00013825320040221151750031209s1996    icka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc12(1)00aDSC와 효소법을 이용한 멥쌀 및 찹쌀떡의 노화도에 관한 연구=xDegree of retrogradation of non-waxy and waxy rice cakes during storage determined by DSC and enzymatic methods/d김창순  ap. 186-192:b삽도;c26 cm  a김창순, 창원대학교 식품영양학과  aDSCa효소법a멥쌀a찹쌀떡a노화도aDegree of retrogradationaEnzymatic methodsaWaxy rice cakesaNon-waxy rice cakesaStorage1 a김창순,g金昌順,d1953-0KAC2017081584aut0 t한국조리과학회지.d한국조리과학회.g12권 2호(1996년 5월), p. 186-192q12:2<186w(011001)KSE199509162,x1225-701X40u3264064aKd00010aKim, Chang-Soon