01326nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003200096245022200128300002400350545003700374545003700411545003700448545005600485653010900541700001900650700004800669700004800717700003600765773015400801900001800955900001700973900001600990900001801006KSI00073030220081208135648ta081201s2005    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc12(3)00a쌀가루 제분방법 및 입자크기에 따른 백설기 품질특성 =xQuality characteristics of rice cake(Backsulki) according to millling type and particle size /d최봉규,e금준석,e이현유,e박종대  ap. 230-234 ;c29 cm  a최봉규, 한국식품연구원  a금준석, 한국식품연구원  a이현유, 한국식품연구원  a박종대, 한국식품연구원bjdpark@kfri.re.kr  aRice cakeaBacksulkiaParticle sizeaSensory propertiesa쌀a백설기a떡a입자크기a제분방법1 a최봉규4aut1 a금준석,g琴浚錫,d1958-0KAC2016123261 a이현유,g李賢裕,d1953-0KAC2016123321 a박종대,d1969-0KAC2016123280 t한국식품저장유통학회지.d한국식품저장유통학회.g12권 3호(2005년 6월), p. 230-234q12:3<230w(011001)KSE200201568,x1738-724810aChoi, Bongkyu10aKum, Junseok10aLee, Hyunyu10aPark, Jongdae