01414nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022600122300003200348545004400380545005000424545004300474545004300517545005300560653008600613700001900699700001100718700004800729700004800777700001100825773013600836856002000972900001900992900001401011900001701025900002101042900001301063KSI00012356520040126134002031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(1)00a숭늉제조용 찐백미의 볶음조건에 따른 이화학적 특성변화=xChanges in physicochemical properties of steamed rice for soong - neung during roasting/d김영희,e이찬,e하태열,e전향숙,e한억  ap. 171-175:b삽도;c29 cm  a김영희, 양산대학 전통조리과  a이찬, 한서대학교 식품생물공학과  a하태열, 한국식품개발연구원  a전향숙, 한국식품개발연구원  a한억, 호서대학교 식품영양가공학부  a숭늉a찐백미a이화학적aPhysicochemical propertyaSteamed riceaRoasting1 a김영희4aut1 a이찬1 a하태열,g河台烈,d1958-0KAC2016249791 a전향숙,g全香淑,d1963-0KAC2016194931 a한억0 t한국식품과학회지.d韓國食品科學會.g31권 1호(1999년 2월), p. 171-175q31:1<171w(011001)KSE199508795,x0367-629340u3196456aKd00010aKim, Young Hee10aLee, Chan10aHa, Tae Youl10aChun, Hyang Sook10aHan, Ouk