01200nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245026300122300003200385545004700417545004300464545004300507653009200550700005300642700001400695700001400709773013600723856002000859900001800879900001900897900001800916KSI00012155520080502102650031204s1993    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc25(1)00aDsc 에 의한 전분의 endothermic peak 와 효소분석법에 의한 호화도 비교=xComparison of differential scanning calorimetry with enzymatic method for the determination of gelatinization degree of corn starch/d이철호,e목철균,e이부용  ap. 400-403:b삽도;c29 cm  a이철호, 고려대학교 식품공학과  a목철균, 한국식품개발연구원  a이부용, 한국식품개발연구원  a효소분석법a호화도aCorn starchaGelatinization degreeaDSCaEnzymatic analysis1 a이부용,g李富用,d1963-0KAC2018041914aut1 a목철균1 a이철호0 t한국식품과학회지.d韓國食品科學會.g25권 4호(1993년 8월), p. 400-403q25:4<400w(011001)KSE199508795,x0367-629340u3195390aKd00010aLee, Boo-Yong10aMok, Chulkyoon10aLee, Cherl-Ho