01473nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245029700124300003200421545007600453545007600529545007900605653019800684700005300882700001400935700004800949773013700997856002001134900001801154900001701172900001801189KSI00011911320080502095603031204s1986    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc18(1/6)00aEffect of defatting on gelatinization of starch and cooking properties of akibare (japonica) and milyang 30 (j/indica) milled rice=x탈지가 아끼바레(japonica)와 밀양 30호(j/indica) 쌀의 녹말호화 및 조리특성에 미치는 영향/dKwang Ok Kim,eSoon Mi Kim,eSung Kon Kim  ap. 393-397:b삽도;c29 cm  aKwang Ok Kim, Department of Foods and Nutrition, Ewha Womans University  aSoon Mi Kim,, Department of Foods and Nutrition, Ewha Womans University  aSung Kon Kim, Department of Food Science and Nutrition, Dankook University  a탈지a아끼바레aJaponicaa밀양a30호aJaIndicaa쌀a녹말a녹말호화a조리특성aEffectaDefattingaGelatinizationaStarchaCookingaPropertiesaAkibareaMilyangaMilledaRice1 a김광옥,g金光玉,d1952-0KAC2017327274aut1 a김성곤1 a김순미,g金淳美,d1961-0KAC2012170100 t한국식품과학회지.d韓國食品科學會.g18권 5호(1986년 10월), p. 393-397q18:5<393w(011001)KSE199508795,x0367-629340u3194541aKd00010aKim, Sung Kon10aKim, Soon Mi10aKim, Kwang Ok