01231nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245023600122300002300358545005600381545008000437545004700517653010000564700004100664700001400705700003600719773013600755856002000891900001700911900001900928900001800947KSI00061285620070806150635070627s2005    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc37(3)00aOhmic heating에 의한 가열속도 변화가 옥수수전분의 물성특성에 미치는 영향=x(The)effect of heating rate by ohmic heating on rheological property of corn starch suspension/d이석훈,e장재권,e변유량  ap. 438-442;c29 cm  a이석훈, 청강문화산업대학 식품과학과  a장재권, 청강문화산업대학 식품과학과bjkjang@chungkang.ac.kr  a변유량, 연세대학교 생명공학과  a가열속도a옥수수전분a물성특성aOhmic heatingaCorn starchaHeating rateaRheology1 a이석훈,d1963-0KAC2018360684aut1 a장재권1 a변유량,d1941-0KAC2016077870 t한국식품과학회지.d韓國食品科學會.g37권 3호(2005년 6월), p. 438-442q37:3<438w(011001)KSE199508795,x0367-629340uT00000471192ad10aLee, Seokhun10aJang, Jaekweon10aPyun, Yuryang