01485na  a2200301   4500001001300000005001500013008004100028040001100069041001300080052002900093245017600122300003200298545006500330545006500395545004700460545006500507653018600572700005300758700004800811700004800859700004800907773013700955856002001092900001501112900001701127900001801144900002101162KSI00012250520040125133641031204s1995    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc27(6)00a쌀의 돌연변이 억제활성에 미치는 가공처리의 영향=xEffect of processing on the antimutagenicity of rice/d김인호,e하태열,e문태화,e전향숙  ap. 944-949:b삽도;c29 cm  a김인호, 한국식품개발연구원 쌀이용연구센터  a하태열, 한국식품개발연구원 쌀이용연구센터  a문태화, 서울대학교 식품공학과  a전향숙, 한국식품개발연구원 쌀이용연구센터  a쌀a돌연변이a억제활성a가공처리aAntimutagenicity effectaCooked riceaPlain steamed rice bread(baikseolgi)aParched rice powderaMaintenance of antimutagenic activity1 a김인호,g金仁鎬,d1962-0KAC2018317954aut1 a하태열,g河台烈,d1958-0KAC2016249791 a문태화,g文泰和,d1953-0KAC2014115901 a전향숙,g全香淑,d1963-0KAC2016194930 t한국식품과학회지.d韓國食品科學會.g27권 6호(1995년 12월), p. 944-949q27:6<944w(011001)KSE199508795,x0367-629340u3195785aKd00010aKim, In Ho10aHa, Tae Youl10aMoon, Tae Wha10aChun, Hyang Sook