Catalog
| LDR | 01055nam a2200000 c | ||
| 001 | 0100514512▲ | ||
| 005 | 20210414102321▲ | ||
| 007 | ta ▲ | ||
| 008 | 210203s2021 bnkad m FC 000c eng ▲ | ||
| 035 | ▼a(DCOLL221016)000000149518▲ | ||
| 040 | ▼a221016▼c221016▲ | ||
| 041 | 0 | ▼aeng▼beng▼bkor▲ | |
| 082 | 0 | 4 | ▼a613.2▼223▲ |
| 090 | ▼a613.2▼b서64ㅋ▲ | ||
| 100 | 1 | ▼a서예리▲ | |
| 245 | 1 | 0 | ▼aQuality Characteristics, Antioxidant Activities, and Optimization of Formula and Processing of Bread Formulated with the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran =▼x자색 아리흑 밀기울을 혼합하여 제조한 식빵의 항산화 활성과 배합비 및 제조 공정 최적화를 위한 반응표면분석법 /▼dSeo Yeri▲ |
| 260 | ▼a부산 :▼b부산대학교 대학원,▼c2021▲ | ||
| 300 | ▼aviii, 72 장 :▼b삽화, 표 ;▼c30 cm▲ | ||
| 500 | ▼a지도교수: 권미라▲ | ||
| 502 | 0 | ▼a학위논문(석사)--▼b부산대학교 대학원 :▼c식품영양학과,▼d2021. 2.▲ | |
| 504 | ▼a참고문헌: 장 61-69▲ | ||
| 520 | 3 | ▼a국문요약 및 Abstract 수록▲ | |
| 538 | ▼aRequires PDF file reader(application/pdf)▲ | ||
| 653 | ▼a밀기울▼a식빵▼a항산화활성▲ | ||
| 856 | 4 | ▼adcollection.pusan.ac.kr▼uhttp://dcollection.pusan.ac.kr/common/orgView/000000149518▲ | |
| 900 | 1 | 1 | ▼aSeo, Ye Ri▲ |
Quality Characteristics, Antioxidant Activities, and Optimization of Formula and Processing of Bread Formulated with the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran
Document Type
Thesis
Title
Quality Characteristics, Antioxidant Activities, and Optimization of Formula and Processing of Bread Formulated with the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran = 자색 아리흑 밀기울을 혼합하여 제조한 식빵의 항산화 활성과 배합비 및 제조 공정 최적화를 위한 반응표면분석법 / Seo Yeri
개인저자
Publication
부산 : 부산대학교 대학원 , 2021
Physical Description
viii, 72 장 : 삽화, 표 ; 30 cm
General Note
지도교수: 권미라
Dissertation Note
학위논문(석사)-- 부산대학교 대학원 : 식품영양학과 , 2021. 2.
Bibliography Note
참고문헌: 장 61-69
Summary Note
국문요약 및 Abstract 수록
System Note
Requires PDF file reader(application/pdf)
Call Number
613.2 서64ㅋ
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