01337na  a2200301   4500001001300000005001500013008004100028040001100069041001300080052002900093245020300122300003200325545003100357545003100388545004300419545004300462653012300505700005300628700004800681700004800729700002800777773013600805856002000941900001700961900001800978900002000996900001901016KSI00012368620040126134031031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(3)00a아마란스 전분과 곡류 찰전분의 특성 비교=xComparison on physicochemical properties of amaranth starch with other waxy cereal starches/d송지영,e신말식,e김성란,e이재학  ap. 612-618:b삽도;c29 cm  a송지영, 전남대학교  a신말식, 전남대학교  a김성란, 한국식품개발연구원  a이재학, 한국식물자원연구소  a아마란스 전분a곡류a찰전분aPhysicochemical propertiesaAmaranth starchaWaxy rice starchaWax corn starch1 a송지영,g宋芝瑛,d1972-0KAC2018530364aut1 a신말식,g申末湜,d1955-0KAC2013100511 a김성란,g金成蘭,d1965-0KAC2018349921 a이재학0KAC2018J78070 t한국식품과학회지.d韓國食品科學會.g31권 3호(1999년 6월), p. 612-618q31:3<612w(011001)KSE199508795,x0367-629340u3196534aKd00010aLee, Jae Hak10aKim, Sung Ran10aShin, Mal Shick10aSong, Ji Young