01229na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245016500122300003200287545004700319545005000366545004700416653013800463700005300601700004800654700004800702773013600750856002000886900001800906900002100924900001800945KSI00012432520040126134333031205s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(4)00a천마분말을 첨가한 식빵의 품질 특성=xQuality characteristics of bread added with gastrodia elata blume powder/d김현주,e강우원,e문광덕  ap. 437-443:b삽도;c29 cm  a김현주, 경북대학교 식품공학과  a강우원, 상주대학교 식품영양학과  a문광덕, 경북대학교 식품공학과  a천마분말a식빵a품질aQualityaCharacteristicsaBreadaAddedaGastrodia elata blumeaPowderaAmylographaFarinographaTexture1 a김현주,g金賢珠,d1981-0KAC2018511884aut1 a강우원,g姜又遠,d1955-0KAC2015082741 a문광덕,g文廣德,d1960-0KAC2012052390 t한국식품과학회지.d韓國食品科學會.g33권 4호(2001년 8월), p. 437-443q33:4<437w(011001)KSE199508795,x0367-629340u3197095aKd00010aKang, Woo Won10aMoon, Kwang Deog10aKim, Hyeon Ju