01243na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052003600093245020800129300003200337545004700369545005600416545005600472653015300528700001400681700001900695700004800714773013700762856002000899900002000919900002000939900001800959KSI00013837620040221151801031209s1997    icka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc13(1)-13(5)00a노치 제조방법의 공정개선에 관한 연구=xImprovement of gelatinization, saccharification and panfrying processes on Nochi, a traditional Korean rice cake/d이영춘,e이종미,e윤희정  ap. 384-389:b삽도;c26 cm  a이영춘, 중앙대학교 식품공학과  a이종미, 이화여자대학교 식품영양학과  a윤희정, 이화여자대학교 식품영양학과  a노치a제조방법a공정개선aTraditionalaKoreanaRiceaCakeaProcess improvement of NochiaGelatinization-saccharificationaPanfryingaNochi1 a윤희정1 a이영춘4aut1 a이종미,g李鍾美,d1942-0KAC2018153750 t한국조리과학회지.d한국조리과학회.g13권 4호(1997년 11월), p. 384-389q13:4<384w(011001)KSE199509162,x1225-701X40u3264284aKd00010aYoon, Hee-Jeong10aLee, Young-Chun10aLee, Jong-Mee