01203nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018200122300003200304545004700336545004700383545004700430653011500477700004100592700004800633700003600681773013700717856002100854900002100875900002000896900002100916KSI00017288920080502112823031217s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(6)00aSucrose 첨가가 옥수수전분의 레올로지 특성에 미치는 영향=xEffect of sucrose on the rheological properties of corn starch/d장윤혁,e임승택,e유병승  ap. 700-705:b삽도;c29 cm  a장윤혁, 동국대학교 식품공학과  a임승택, 고려대학교 생명공학원  a유병승, 동국대학교 식품공학과  aSucrosea옥수수전분a레올로지aRheologicalaPropertiesaCorn StarchaActivation energyaCox-merz rule1 a장윤혁,d1974-0KAC2017256944aut1 a임승택,g林承澤,d1957-0KAC2017468001 a유병승,d1960-0KAC2017282970 t한국식품과학회지.d韓國食品科學會.g33권 6호(2001년 12월), p. 700-705q33:6<700w(011001)KSE199508795,x0367-629340u40124805aKd00010aChang, Yoon Hyuk10aLim, Seung Taik10aYoo, Byoungseung