00996nam a2200277 a 4500001001300000005001500013007000300028008004100031049001700072052002100089082002700110100003600137245012100173260005400294300003200348502009200380504004100472650001300513650002500526650004600551650002300597650001200620650004600632900002900678950001100707WDM20090012020201016162452ta090429s2008    us a     m    000   eng  0 lWM573705fDP02a633.88384bC456e01a633.88384a664.0222211 a장윤혁,d1974-0KAC20172569410aEffects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends /dby Yoon Hyuk Chang  aAnn Arbor, MI :bUMI Dissertation Services,c2008  axi, 176 p. :bill. ;c23 cm1 aThesis (Ph.D.) --bMichigan State University,cFood Science and Human Nutrition,d2008.  aIncludes bibliographical references. 0aGinseng. 0aSaponinsxExtrusion. 0aExtractsxEffect of high temperatures on. 0aExtrusion process. 0aBaking. 4aAgriculture, Food Science and Technology.10aChang, Yoon-Hyuk,d1974-0 bUS$105