저항전분의 첨가가 밀가루의 유변학 및 열적 특성에 미치는 영향

유병승

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저항전분의 첨가가 밀가루의 유변학 및 열적 특성에 미치는 영향

Authors: 유병승

Issue Date: 17-Jun-2010

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/43627

Place: 대한민국
송도컨벤시아

Conference Date: 2010-06-16 ~ 2010-06-18

Conference Name: 2010 한국식품과학회 제77차 학술대회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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