무증자 전분의 당화에 관한 연구Saccharification of Uncooked Starch
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | S. Y. Lee | ko |
| dc.contributor.author | Y. C. Shin | ko |
| dc.contributor.author | S.H. Lee | ko |
| dc.contributor.author | S. S. Park. | ko |
| dc.contributor.author | H.S. Kim | ko |
| dc.contributor.author | S.M. Byun | ko |
| dc.date.accessioned | 2013-02-24T11:52:01Z | - |
| dc.date.available | 2013-02-24T11:52:01Z | - |
| dc.date.created | 2012-02-06 | - |
| dc.date.created | 2012-02-06 | - |
| dc.date.issued | 1984 | - |
| dc.identifier.citation | 한국식품과학회지, v.16, no.4, pp.463 - 471 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | http://hdl.handle.net/10203/56946 | - |
| dc.language | Korean | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | 무증자 전분의 당화에 관한 연구 | - |
| dc.title.alternative | Saccharification of Uncooked Starch | - |
| dc.type | Article | - |
| dc.type.rims | ART | - |
| dc.citation.volume | 16 | - |
| dc.citation.issue | 4 | - |
| dc.citation.beginningpage | 463 | - |
| dc.citation.endingpage | 471 | - |
| dc.citation.publicationname | 한국식품과학회지 | - |
| dc.contributor.nonIdAuthor | S. Y. Lee | - |
| dc.contributor.nonIdAuthor | Y. C. Shin | - |
| dc.contributor.nonIdAuthor | S.H. Lee | - |
| dc.contributor.nonIdAuthor | S. S. Park. | - |
| dc.contributor.nonIdAuthor | H.S. Kim | - |
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