01038nam a2200217 k 4500001001300000005001500013008004100028041001300069049003200082052001700114056001500131082001600146245028800162260003600450300003000486502009600516650004600612653005700658700005300715963005200768KDM20032030820200715174744030509s2003    ulka       BS 000   kor  0 akorbeng0 lEM2801641lEM2801642c2fDP01a574.753b3-1  a574.753240 a664.752322100a탈지 대두분과 Sodium stearoyl-2-lactylate 첨가가 제빵 특성에 미치는 영향=xPreparation of bread supplemented with defatted soy flour and the effect of sodium stearoyl-2-lactylate on the physicochemical properties of dough and product qualities of bread/d최영심  a서울:b세종대학교,c2003  axi, 164p.:b삽도;c26cm1 a학위논문(박사) --b세종대학교 대학원:c생활과학과 조리학전공,d2003 8a제과 제빵[製菓製--]0KSH1998017919  a탈지대두분aSODIUMaSTEAROYLaLACTYLATEa제빵1 a최영심,g崔瑛心,d1974-0KAC2017058214aut  a생활과학과a조리학전공a제빵[제--]