01953nam a2200385 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245032200122300003200444545005000476545008600526545008600612545004400698545008600742545008600828653014100914700001901055700004801074700001401122700004801136700004801184700004801232773013601280856002001416900001801436900001701454900002001471900001701491900001901508900001801527900002201545KSI00012405620040126134157031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(2)00a멍게껍질로부터 정제된 섬유소 첨가 빵반죽의 물리적 및 제빵의 품질특성=xRheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian(halocynthia roretzi) tunic/d김영호,e김동호,e변명우,e김정옥,e육흥선,e안현주  ap. 387-395:b삽도;c29 cm  a김영호, 혜전대학 호텔제과제빵과  a김동호, 한국원자력연구소 방사선식품ㆍ생명공학기술개발팀  a변명우, 한국원자력연구소 방사선식품ㆍ생명공학기술개발팀  a김정옥, 세종대학교 가정학과  a육흥선, 한국원자력연구소 방사선식품ㆍ생명공학기술개발팀  a안현주, 한국원자력연구소 방사선식품ㆍ생명공학기술개발팀  a멍게a멍게껍질a정제a섬유소a섬유소첨가a빵반죽aRheological propertiesaAscidian tunicaDoughaBreadaDietary fiber1 a김영호4aut1 a김동호,g金東鎬,d1963-0KAC2018376531 a변명우1 a김정옥,g金正玉,d1953-0KAC2017382581 a육홍선,g陸紅善,d1970-0KAC2014156291 a안현주,g安玄珠,d1973-0KAC2017394730 t한국식품과학회지.d韓國食品科學會.g32권 2호(2000년 4월), p. 387-395q32:2<387w(011001)KSE199508795,x0367-629340u3196845aKd00010aKim, Young Ho10aKim, Dong Ho10aByun, Myung Woo10aKim, Jung Ok10aYook, Hong Sun10aAhn, Hyun Joo10a육흥선,d1970-