01423na  a2200301   4500001001300000005001500013008004100028040001100069041001300080052002900093245026400122300003200386545005300418545006200471545005000533545005000583653016700633700005300800700001400853700001400867700001400881773013600895856002001031900001601051900001801067900001801085900001801103KSI00012336620040127133919031205s1998    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc30(4)00aBifidobacterium bifidum 을 이용한 밀가루 brew 가 반죽의 이화학적 성질에 미치는 영향=xEffect of wheat flour brew with bifidobacterium bifidum on rheological properties of wheat flour dough/d이시경,e주현규,e김성곤,e조남지  ap. 832-841:b삽도;c29 cm  a이시경, 건국대학교 응용생물화학과  a주현규, 선문대학교 식퍙자원식품가공학부  a김성곤, 단국대학교 식품영양학과  a조남지, 혜전대학 호텔제과제빵과  aBifidobacteriaaBifiduma밀가루aFlour brewa반죽a이화학적a성질aEffectaWheataFlouraRheological propertiesaDoughaFermentation timeaStaling rate1 a이시경,g李時璟,d1954-0KAC2018234454aut1 a조남지1 a김성곤1 a주현규0 t한국식품과학회지.d韓國食品科學會.g30권 4호(1998년 8월), p. 832-841q30:4<832w(011001)KSE199508795,x0367-629340u3196322aKd00010aCho, Nam Ji10aKim, Sung Kon10aJoo, Hyun Kyu10aLee, Si Kyung