01270nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245019200127300002600319545006500345545006500410545008100475653013000556700001900686700004800705700004800753773015100801900001800952900001800970900001600988KSI00085152420110708150908ta110421s2008    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc37(9)00a함초 분말 첨가가 식빵의 품질 특성에 미치는 영향 =xEffect of salicornia herbacea L. powder on the quality characteristics of bread /d배종윤,e박나영,e이신호  ap. 1196-1201 ;c28 cm  a배종윤, 대구가톨릭대학교 식품외식산업학부  a박나영, 대구가톨릭대학교 식품외식산업학부  a이신호, 대구가톨릭대학교 식품외식산업학부bleesh@cu.ac.kr  aSalicornia herbacea L.aQuality characteristicsaDPPH-radical scavenging activityaAntioxidative effecta퉁퉁마디a염초1 a배종윤4aut1 a박나영,g朴羅映,d1974-0KAC2018712301 a이신호,g李信浩,d1952-0KAC2013119600 t한국식품영양과학회지.d한국식품영양과학회.g37권 9호(2008년 9월), p. 1196-1201q37:9<1196w(011001)KSE199602786,x1226-331110aBae, Jongyoon10aPark, Layoung10aLee, Shinho