01094nam a2200229 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245018700127300002400314545005000338545006600388653016000454700001900614700004800633773014800681900001700829900001800846KSI00085059720110708150858ta110419s2008    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc37(5)00aSourdough 대체가 호밀-밀 혼합빵의 품질 특성에 미치는 영향 =xEffects of sourdough on the quality characteristics of rye-wheat mixed bread /d김문용,e전순실  ap. 625-632 ;c28 cm  a김문용, 순천대학교 식품영양학과  a전순실, 순천대학교 식품영양학과bcss@scnu.ac.kr  aSourdoughaRye-wheat mixed breadaNaturally fermented raisin extractaFermentation power of dough expansionaSensory qualitiesa천연 발효종a건강빵1 a김문용4aut1 a전순실,g全順實,d1955-0KAC2017278440 t한국식품영양과학회지.d한국식품영양과학회.g37권 5호(2008년 5월), p. 625-632q37:5<625w(011001)KSE199602786,x1226-331110aKim, Munyong10aChun, Soonsil