01257nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022600122300003200348545005600380545005000436545005600486653015800542700005300700700001400753700001400767773013700781856002000918900001700938900001800955900001800973KSI00012096820080502102352031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(7)00a제조방법 및 옥수수 전분함량에 따른 당면의 관능적 특성=x(The)sensory characteristics of tangmyon as affected by production methods and the contents of corn starch/d김광옥,e김성곤,e박옥진  ap. 721-723:b삽도;c29 cm  a김광옥, 이화여자대학교 식품영양학과  a김성곤, 단국대학교 식품영양학과  a박옥진, 이화여자대학교 식품영양학과  a제조방법a옥수수a전분함량a당면a관능적aSensory characteristicsaTangmyon(starch noodel)aAffectedaProductionaMethodsaContentsaCorn1 a김광옥,g金光玉,d1952-0KAC2017327274aut1 a김성곤1 a박옥진0 t한국식품과학회지.d韓國食品科學會.g22권 7호(1990년 12월), p. 721-723q22:7<721w(011001)KSE199508795,x0367-629340u3195049aKd00010aPark, Ok Jin10aKim, Sung Kon10aKim, Kwang Ok