01082nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245012000122300003000242545005000272545005000322545005000372653008900422700002800511700001400539700005300553773013300606856002000739900002000759900001800779900001900797KSI00012060620080502101721031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a녹두전분의 리올로지 성질=xRheological properties of mungbean starch/d김명희,e김성곤,e권순혜  ap. 38-43:b삽도;c29 cm  a김명희, 단국대학교 식품영양학과  a김성곤, 단국대학교 식품영양학과  a권순혜, 단국대학교 식품영양학과  a녹두전분a리올로지성질aRheologicalaPropertiesaMungbean starchaRheology1 a권순혜0KAC2020340111 a김성곤1 a김명희,g金明姬,d1961-0KAC2017324564aut0 t한국식품과학회지.d韓國食品科學會.g22권 1호(1990년 2월), p. 38-43q22:1<38w(011001)KSE199508795,x0367-629340u3194935aKd00010aKweon, Soon Hye10aKim, Sung Kon10aKim, Myung Hee