01004nam a2200217 k 4500001001300000005001500013008004100028041001300069049003200082052001700114056001500131082001600146245031600162260003600478300003300514502008600547504002900633650004200662653002900704700005300733KDM20051383720180821100758050507s2005    ulka       AA 000   kor  0 akorbeng0 lEM3297510lEM3297511c2fDP01a439.758b5-1  a439.758240 a547.75822100aPropionibacterium freudenreichii KCCM 31227을 배양한 whey 발효물이 반죽의 물성 및 빵의 품질특성에 미치는 영향=xEffects of whey ferment cultured by Propionibacterium freudenreichii KCCM 31227 on rheological properties of dough and quality characteristics of white pan bread/d李楨勳  a서울:b建國大學校,c2005  axiii, 174장:b삽도;c26cm1 a학위논문(박사) --b建國大學校 大學院:c應用生物化學科,d2005  a참고문헌: 장157-174 8a발효(효소)[醱酵]0KSH1998032803  aWhey발효물a빵제조1 a이정훈,g李楨勳,d1958-0KAC2017025974aut