01609nam a2200277 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245042800122246012000550300003200670545004400702545004700746545004700793653021500840700001601055700003601071700001401107773013701121856002001258900001501278900001901293900001901312KSI00011739520090330110545031204s1982    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc14(1)00a쌀보리 및 쌀보리 - 밀 複合粉의 제빵 적성에 관한 연구n1,p젖산 발효법에 依한 쌀보리 가루 및 複合粉 빵의 부피(loaf volume) 의 變化=xStudies on bread - baking properties of naked barley flour and naked barley - wheat flour blends, Variations of loaf volume of naked barley bread and mixed naked barley - wheat bread prepared by lactic acid method/d李哲,e裵松煥,e梁漢喆30aVariations of loaf volume of naked barley bread and mixed naked barley - wheat bread prepared by lactic acid method  ap. 370-374:b삽도;c29 cm  a이철, 고려대학교 식품공학과  a배송환, 고려대학교 식품공학과  a양한철, 고려대학교 식품공학과  a쌀보리a밀a복합분a제빵a적성a젖산a발효법a쌀보리가루a빵a부피aLoafaVolumea변화aVariationsaBarleyaBreadaMixedaWheataLacticaAcidaMethodaBakingaPropertiesaFlouraBlends1 a이철4aut1 a배송환,d1958-0KAC2017100681 a양한철0 t한국식품과학회지.d韓國食品科學會.g14권 4호(1982년 12월), p. 370-374q14:4<370w(011001)KSE199508795,x0367-629340u3194222aKd00010aRhee, Chul10aBae, Song Hwan10aYang, Han Chul