01020nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002700093245015100120300002300271545005000294545005000344653010500394700005300499700004800552773013100600856002000731900001900751900002000770KSI00035177320040921154157040916s1998    ggk           000   kor    a0110010 akorbeng01a521.305b한472c41(5)00a가열에 따른 찹쌀전분 호화액의 특성=xSolublity patterns and gelatinization properties of waxy rice starches/d송지영,e신말식  ap. 516-521;c29 cm  a송지영, 전남대학교 식품영양학과  a신말식, 전남대학교 식품영양학과  aWaxy rice starch pasteaSolubility patternaGelatinizationa찹쌀전분a용출양상a호화특성1 a송지영,g宋芝瑛,d1972-0KAC2018530364aut1 a신말식,g申末湜,d1955-0KAC2013100510 t한국농화학회지.d한국농화학회.g41권 7호(1998년 12월), p. 516-521q41:7<516w(011001)KSE199508777,x0368-289740u3211967aKd00010aSong, Ji-Young10aShin, Mal-Shick