01310na  a2200301   4500001001300000005001500013008004100028040001100069041001300080052002900093245015200122300003200274545004700306545004700353545005000400545004700450653012000497700005300617700004800670700004800718700001400766773013700780856002000917900001700937900001900954900001900973900001600992KSI00012018720080502100058031204s1988    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc20(4)00a고단백 쌀가루의 제조 및 이용=xPreparation and utilization of high - protein rice flour/d차재호,e박관화,e장학길,e권기화  ap. 840-844:b삽도;c29 cm  a차재호, 서울대학교 식품공학과  a박관화, 서울대학교 식품공학과  a장학길, 경원대학교 식품영양학과  a권기화, 서울대학교 농가정학과  a고단백a쌀가루aPreparationaUtilizationaHigh-protein rice flouraHigh-fructose solutionaAmylolytic enzymes1 a차재호,g車載鎬,d1963-0KAC2013119674aut1 a박관화,g朴官和,d1943-0KAC2017055321 a장학길,g張鶴吉,d1944-0KAC2015220431 a권기화0 t한국식품과학회지.d韓國食品科學會.g20권 6호(1988년 12월), p. 840-844q20:6<840w(011001)KSE199508795,x0367-629340u3194781aKd00010aKwon, Ki Hwa10aChang, Hak Gil10aPark, Kwan Hwa10aCha, Jae Ho