01768nam a2200409 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245027400125300002400399545005600423545005900479545004300538545005600581545003900637545004100676545007800717653011300795700001600908700004800924700003600972700001401008700001401022700001401036700004801050773013601098900001301234900001901247900001801266900001801284900001801302900002001320900001801340KSI00085152920110629163643ta110421s2006    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc38(3)00a하이드록시프로필화 찹쌀 전분의 이화학적 성질 및 유과제조 특성 =xPhysicochemical properties of hydroxypropylated waxy rice starches and its application to yukwa /d유철,e최현욱,e김종태,e김동섭,e최성원,e박영준,e백무열  ap. 385-391 ;c29 cm  a유철, 경희대학교 생명자원과학연구원  a최현욱, 경희대학교 생명자원과학연구원  a김종태, 한국식품개발연구원  a김동섭, 부산대학교 생명자원과학대학  a최성원, (주)그린바이오텍  a박영준, 피티씨 인터내쇼날  a백무열, 경희대학교 생명자원과학연구원bmooyeol@khu.ac.kr  a팽윤력a용해도aYukwaaHydroxypropylated waxy rice starchaSwelling poweraSolubilityaRVAaDSCaX-ray1 a유철4aut1 a최현욱,g崔現旭,d1978-0KAC2016123301 a김종태,d1957-0KAC2018348001 a김동섭1 a최성원1 a박영준1 a백무열,g白茂烈,d1965-0KAC2016320750 t한국식품과학회지.d韓國食品科學會.g38권 3호(2006년 6월), p. 385-391q38:3<385w(011001)KSE199508795,x0367-629310aYu, Chul10aChoi, Hyunwook10aKim, Chongtae10aKim, Dongseob10aChoi, Sungwon10aPark, Youngjoon10aBaik, Mooyeol