01576nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245023700122300003200359545004300391545004300434545004300477545004300520545004700563653017500610700005300785700004800838700003600886700004800922700001400970773013700984856002101121900001901142900001801161900002001179900002101199900001801220KSI00017291820080502110629031217s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(6)00a찹쌀의 수침 중 이화학적 특성변화와 유과의 품질특성=xChanges in chemical composition of glutinous rice during steeping and quality properties of yukwa/d이용환,e금준석,e구경형,e전향숙,e김우정  ap. 737-744:b삽도;c29 cm  a이용환, 한국식품개발연구원  a금준석, 한국식품개발연구원  a구경형, 한국식품개발연구원  a전향숙, 한국식품개발연구원  a김우정, 세종대학교 식품공학과  a찹쌀a수침a이화학적a변화a유과a품질특성aChangesaChemicalaCompositionaGlutinousaRiceaSteepingaYukwaaGlutinous riceaQuality propertiesaSteeping1 a이용환,g李勇桓,d1956-0KAC2018549314aut1 a금준석,g琴浚錫,d1958-0KAC2016123261 a구경형,d1964-0KAC2017266331 a전향숙,g全香淑,d1963-0KAC2016194931 a김우정0 t한국식품과학회지.d韓國食品科學會.g33권 6호(2001년 12월), p. 737-744q33:6<737w(011001)KSE199508795,x0367-629340u40124816aKd00010aLee, Yong Hwan10aKum, Jun Seok10aKu, Kyung Hyung10aChun, Hyang Sook10aKim, Woo Jung