01331nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245013400122300003000256545004300286545004400329545003400373545003400407545003400441653013000475700005300605700004800658700001400706700001400720700001400734773013300748856002100881900002000902900001600922900001900938900001800957900001800975KSI00017300220080502133122031217s2002    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc34(1)00a몇가지 전분으로 만든 당면과 동결건조 당면의 특성/d이영철,e오세욱,e한승배,e한선동,e강남길  ap. 24-29:b삽도;c29 cm  a이영철, 한국식품개발연구원  a오세욱, 한국식품개발연구원,  a한승배, 제일동건산업  a한선동, 제일동건산업  a강남길, 제일동건산업  a전분a당면a동결건조aDangmyunaDangmyunaSweet potatoaPotatoaCornaTapiocaaDegree of gelatinizationaTreeze dried1 a이영철,g李映澈,d1969-0KAC2018471494aut1 a오세욱,g吳世旭,d1966-0KAC2014162641 a한승배1 a한선동1 a강남길0 t한국식품과학회지.d韓國食品科學會.g34권 1호(2002년 2월), p. 24-29q34:1<24w(011001)KSE199508795,x0367-629340u19616654aKd00010aLee, Young Chul10aHo, Se Wook10aHan, Seung Bae10aHan, Sun Hong10aKang, Nam Kil