01184nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052003300093245018300126300003000309545004700339545004700386545004700433653014800480700001900628700001400647700004800661773013100709856002000840900001900860900001900879900002000898KSI00011217820040217151133031204s2001    ggka          000   kor    a0110010 akorbeng01a574.05b한526ㅅc5(1)-5(4)00a가역적 팽윤력을 갖는 가교된 밀 전분의 물리적 성질=xPhysical properties of reversibly swellable cross-linked wheat starch/d우경수,e홍주연,e임승택  ap. 25-28:b삽도;c26 cm  a우경수, 고려대학교 생명공학원  a홍주연, 고려대학교 생명공학원  a임승택, 고려대학교 생명공학원  a가역적a팽윤력a가교a밀a전분a물리적a성질aPhysicalaPropertiesaReversiblyaSwellable wheat starchaCross-linkedaSTMP/STPP1 a홍주연4aut1 a우경수1 a임승택,g林承澤,d1957-0KAC2017468000 t산업식품공학.d한국산업식품공학회.g5권 1호(2001년 2월), p. 25-28q5:1<25w(011001)KSE199702022,x1226-476840u3150720aKd00010aHong, Joo-Yeon10aWoo, Kyung-Soo10aLim, Seung-Taik