01129nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245015700122300003200279545004300311545004700354545004300401653010600444700004100550700001400591700004800605773013600653856002000789900001800809900001800827900001800845KSI00012237420040125133621031204s1995    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc27(4)00a전분반죽의 점도에 미치는 수분함량의 영향=xEffect of moisture content on viscosity of starch dough/d이창호,e이철호,e이부용  ap. 582-592:b삽도;c29 cm  a이창호, 한국식품개발연구원  a이철호, 고려대학교 식품공학과  a이부용, 한국식품개발연구원  a전분반죽a점도a가열온도aMoisture contentaViscosityaStarch doughaRheological properties1 a이창호,d1964-0KAC2017360814aut1 a이철호1 a이부용,g李富用,d1963-0KAC2018041910 t한국식품과학회지.d韓國食品科學會.g27권 4호(1995년 8월), p. 582-592q27:4<582w(011001)KSE199508795,x0367-629340u3195727aKd00010aLee, Chang Ho10aLee, Cherl Ho10aLee, Boo Yong