01373nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025300122300003200375545005000407545005000457545004700507653026000554700005300814700001400867700001400881773013600895856002101031900001901052900001701071900001901088KSI00017454120080506110938031217s2003    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(4)00a기능성 쌀가공식품 원료로의 활용가능성 검토를 위한 발아미의 특성조사=xCharacterization of the germinated rices to examine an application potentials as functional rice processed foods/d강미영,e이연리,e남석현  ap. 696-701:b삽도;c29 cm  a강미영, 경북대학교 식품영양학과  a이연리, 경북대학교 식품영양학과  a남석현, 아주대학교 자연과학부  a기능성a쌀가공식품a가능성a발아미a특성조사aCharacterizationaGerminatedaRices CultivarsaExamineaApplicationaPotentialsaFunctionalaRiceaProcessedaFoodsaNon-waxyaWaxyaAmyloseaAmylopectinaGlatinizationaα-amylasaβ-amylase1 a강미영,g姜美伶,d1956-0KAC2018029664aut1 a이연리1 a남석현0 t한국식품과학회지.d韓國食品科學會.g35권 4호(2003년 8월), p. 696-701q35:4<696w(011001)KSE199508795,x0367-629340u40124899aKd00010aKang, Mi Young10aLee, Yeon Ri10anam, Seok Hyun