01298nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245022000127300002400347545004700371545003200418545004700450545006600497653012600563700001900689700001400708700001400722700003600736773014800772900002000920900001800940900001700958900002100975KSI00085020620110708150852ta110418s2006    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc35(4)00a치환도가 초산 쌀전분의 이화학적 특성에 미치는 영향 =xPhysicochemical properties of acetylated rice starch as affected by degree of substitution /d손광준,e정만곤,e김형일,e유병승  ap. 487-492 ;c28 cm  a손광준, 동국대학교 식품공학과  a정만곤, AVEBE Korea Ltd.  a김형일, 동국대학교 식품공학과  a유병승, 동국대학교 식품공학과bbsyoo@dongguk.edu  aAcetylationaRice starchaPhysicochemical propertyaDegree of substitutionaViscosityaSyneresisa쌀전분a무수초산1 a손광준4aut1 a정만곤1 a김형일1 a유병승,d1960-0KAC2017282970 t한국식품영양과학회지.d한국식품영양과학회.g35권 4호(2006년 4월), p. 487-492q35:4<487w(011001)KSE199602786,x1226-331110aShon, Kwangjoon10aChung, Mangon10aKim, Hyungil10aYoo, Byoungseung