01360na  a2200301   4500001001300000005001500013008004100028040001100069041001300080052002900093245024400122300002100366545005300387545005000440545005900490545007700549653007900626700001900705700001400724700004800738700004800786773013300834856002000967900001600987900001901003900001901022900001701041KSI00061200920070806150633070626s2005    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc37(1)00a활성글루텐이 1차발효 후 냉동한 생지의 품질특성에 미치는 영향=xEffect of vital wheat gluten on the quality characteristics of the dough frozen after 1st fermentation/d최두리,e이정훈,e윤여창,e이시경  ap. 55-60;c29 cm  a최두리, 건국대학교 응용생물화학과  a이정훈, 안산공과대학 호텔조리과  a윤여창, 건국대학교 축산식품생물공학과  a이시경, 건국대학교 응용생물화학과blesikyung@konkuk.ac.kr  a활성글루텐a냉동한 생지aFrozen doughaBreadaVital wheat gluten1 a최두리4aut1 a이정훈1 a윤여창,g尹汝昌,d1947-0KAC2017346741 a이시경,g李時璟,d1954-0KAC2018234450 t한국식품과학회지.d韓國食品科學會.g37권 1호(2005년 2월), p. 55-60q37:1<55w(011001)KSE199508795,x0367-629340uT00000471132ad10aChoi, Doori10aLee, Jeonghoon10aYoon, Yohchang10aLee, Sikyung