Catalog
| LDR | 01161nam a2200000 c | ||
| 001 | 0100455502▲ | ||
| 005 | 20200422150742▲ | ||
| 007 | ta ▲ | ||
| 008 | 200205s2020 bnka m FC 000c eng ▲ | ||
| 035 | ▼a(DCOLL221016)000000144547▲ | ||
| 040 | ▼a221016▼c221016▲ | ||
| 041 | 0 | ▼aeng▼bkor▼beng▲ | |
| 082 | 0 | 4 | ▼a613.2▼223▲ |
| 090 | ▼a613.2▼b자65ㅇ▲ | ||
| 100 | 1 | ▼a자오, 위샤▲ | |
| 245 | 1 | 0 | ▼aFormula and Process Optimization of RTP and RTB Frozen Dough of Sweet Bread Using Response Surface Methodology =▼x반응표면분석법을 사용한 ready to proof (RTP)및 ready to bake (RTB) 과자빵 냉동생지의 배합비와 가공과정 최적화 /▼dYuxia Zhao▲ |
| 260 | ▼a부산 :▼b부산대학교 대학원,▼c2020▲ | ||
| 300 | ▼aviii, 75 장 :▼b삽화 ;▼c30 cm▲ | ||
| 500 | ▼a지도교수: 권미라▲ | ||
| 502 | 0 | ▼a학위논문(석사)--▼b부산대학교 대학원 :▼c식품영양학과,▼d2020. 2.▲ | |
| 504 | ▼a참고문헌: 장 67-72▲ | ||
| 520 | 3 | ▼a국문요약 및 Abstract 수록▲ | |
| 538 | ▼aRequires PDF file reader(application/pdf)▲ | ||
| 653 | ▼aRTP▼aRTB Frozen dough▼aSweet Bread▼aResponse Surface,▲ | ||
| 856 | 4 | ▼adcollection.pusan.ac.kr▼uhttp://dcollection.pusan.ac.kr/common/orgView/000000144547▲ | |
| 900 | 1 | 1 | ▼aZhao, Yu-xia▲ |
Formula and Process Optimization of RTP and RTB Frozen Dough of Sweet Bread Using Response Surface Methodology
Document Type
Thesis
Title
Formula and Process Optimization of RTP and RTB Frozen Dough of Sweet Bread Using Response Surface Methodology = 반응표면분석법을 사용한 ready to proof (RTP)및 ready to bake (RTB) 과자빵 냉동생지의 배합비와 가공과정 최적화 / Yuxia Zhao
개인저자
Publication
부산 : 부산대학교 대학원 , 2020
Physical Description
viii, 75 장 : 삽화 ; 30 cm
General Note
지도교수: 권미라
Dissertation Note
학위논문(석사)-- 부산대학교 대학원 : 식품영양학과 , 2020. 2.
Bibliography Note
참고문헌: 장 67-72
Summary Note
국문요약 및 Abstract 수록
System Note
Requires PDF file reader(application/pdf)
Keyword
Call Number
613.2 자65ㅇ
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