00921nam a2200229 c 4500001001300000005001500013007000300028008004100031041001300072049001800085052001900103056001600122082001700138245022700155260003700382300005000419500004400469502008300513504002900596546002500625700004100650KDM20140175220200731144102ta140425s2013    ulkad    m AK 000   kor  0 akorbeng0 lEM5875235fDP01a594.3441b14-1  a594.34412501a641.331522100a잡곡밥의 섭취 실태 및 식미 향상을 위한 곡류 혼합비 최적화 =xConsumption sttus and optimization of blending ratio of grains to improve palatability of cooked rice with differenct grains /d한규상  a서울 :b서울대학교,c2013  ax, 212 p. :b천연색삽화, 도표 ;c26 cm  a권말부록: 잡곡밥 관능검사지1 a학위논문(박사) --b서울대학교 대학원,c식품영양학과,d2013  a참고문헌: p. 190-199  a영어 요약 있음1 a한규상,d1972-0KAC2016070244aut