01162nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245019700129300003200326545006900358545006900427653017300496700001900669700004800688773013600736856002000872900002000892900002000912KSI00013833520040221151757031209s1997    icka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc13(1)-13(5)00a올리고당과 당알콜을 이용한 스폰지 케익의 제조=xCharacteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols/d김창순,e이영순  ap. 204-212:b삽도;c26 cm  a김창순, 창원대학교 자연과학대학 식품영양학과  a이영순, 창원대학교 자연과학대학 식품영양학과  a올리고당a당알콜a스폰지케익a케익aSponge cakeaReplacementaSucroseaOligosaccharidesaCakeaAlcoholsaSugar alcoholsaPhysicalaSensory characteristics1 a이영순4aut1 a김창순,g金昌順,d1953-0KAC2017081580 t한국조리과학회지.d한국조리과학회.g13권 2호(1997년 5월), p. 204-212q13:2<204w(011001)KSE199509162,x1225-701X40u3264219aKd00010aLee, Young Soon10aKim, Chang Soon