01420nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245024900129300002300378545004400401545007600445545005000521545005000571653014200621700005300763700004800816700001400864700001400878773013700892856002101029900001601050900001701066900001701083900001801100KSI00056213420060914105553060821s2003    ulk           000   kor    a0110010 akorbeng01a594.505b한615ㅎc19(4)-19(6)00a뽕잎추출액코팅농도에 따른 뽕잎쌀밥의 품질에 관한 연구=x(The)study on the characteristic of cooked rice according to the different coating ratio of mulberry leaves extracts/d김애정,e노정옥,e우경자,e최원석  ap. 571-580;c26 cm  a김애정, 혜전대학 식품영양과  a노정옥, 전북대학교 식품영양학과bjorho@moak.chonbuk.ac.kr  a우경자, 인하대학교 식품영양학과  a최원석, 인하대학교 식품영양학과  a뽕잎추출액코팅농도a뽕잎쌀밥aCharacteristicaDifferent coating ratioaMulberry leaves extractsaRiceaOptimum coating ratio1 a김애정,g金愛貞,d1963-0KAC2012309104aut1 a노정옥,g盧晶玉,d1964-0KAC2017084721 a우경자1 a최원석0 t한국조리과학회지.d한국조리과학회.g19권 5호(2003년 10월), p. 571-580q19:5<571w(011001)KSE199509162,x1225-701X40u40119939aKd00010aKim, Aejung10aRho, Jeongok10aWoo, Kyungja10aChoi, Wonseok