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2 강인희, "한국의 맛" 대한교과서 421-, 1990
3 이기정, "건조가열이 전분과 콩단백질 혼합물의 호화 및 노화특성과 조직감에 미치는 영향" 한국식품과학회 36 (36): 568-573, 2004
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10 Biliaderis CG, "Starch gelatinization phenomena studied by differential scanning calorimetry" 45 (45): 1669-1680, 1980
1 이은숙, "효소처리와 트레할로스를 첨가한 백설기의 품질 특성 변화 연구" 한국산업식품공학회 14 (14): 235-242, 2010
2 강인희, "한국의 맛" 대한교과서 421-, 1990
3 이기정, "건조가열이 전분과 콩단백질 혼합물의 호화 및 노화특성과 조직감에 미치는 영향" 한국식품과학회 36 (36): 568-573, 2004
4 León AE, "Utilization of enzyme mixtures to retard bread crumb firming" 50 (50): 1416-1419, 2002
5 Najappa J, "Thermal analysis of retrogradation of phulka and chapatti" 3 : 16-20, 1999
6 Lionetto F, "The retrogradation of concentrated wheat starch systems" 57 (57): 16-24, 2005
7 Singh U, "Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility" 47 (47): 510-512, 1982
8 Biliaderis CG, "Structure and phase transitions of starch polymers: Polysaccharide Association of Structures in Food" Marcel Dekker 157-168, 1998
9 Gujral HS, "Starch hydrolyzing enzymes for retarding the staling of rice bread" 80 (80): 750-754, 2003
10 Biliaderis CG, "Starch gelatinization phenomena studied by differential scanning calorimetry" 45 (45): 1669-1680, 1980
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