01111nam a2200229 c 4500001001500000005001500015008004100030040001900071041001300090049003200103052002200135056001400157082001500171100004800186245026000234260003600494300003000530502008000560653014900640740007200789963002000861KDM199404982  19941001133148940819s1993    ulka       AC 000   kor    a011001c0110010 akorbeng0 lEM1088782lEM1088783c2fDP01a574.22b이353ㅇ  a574.22230 a664.222191 a이부용,g李富用,d1963-0KAC20180419100aExtrusion capillary viscometer를 이용한 전분 반죽의 물성 측정과 호화속도론적 연구=xStudies on the measurement of rheological properties of starch dough using extrusion capillary viscometer and its gelatinization kinetics/d李富用  a서울:b高麗大學校,c1993  axi,124장:b삽도;c26cm1 a학위논문(박사) --b고려대학교 대학원:c식품공학과,d1993  aEXTRUSIONaCAPILLARYaVISCOMETERa전분a반죽a호화속도론aMEASUREMENTaRHEOLOGICALaPROPERTIESaSTARCHaDOUGHaGELATINIZATIONaKINETICS0 a엑스트루전 캐필러리 비스코미터를 이용한 전분...  a식품공학과