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Formation by amylosucrase of slowly digestible waxy corn starch and its structural properties
Amylosucrase를 처리한 지소화성 찰옥수수 전분의 형성 및 구조적 특성

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Authors
김보경
Advisor
문태화
Issue Date
2009
Publisher
서울대학교 대학원
Keywords
소화율amylosucrase지소화성 전분digestibility구조분석slowly digestible starch찰옥수수 전분structural analysiswaxy corn starch
Description
Thesis(masters) --서울대학교 대학원 :농생명공학부(식품생명공학전공),2009.8.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000038870

http://hdl.handle.net/10371/66225
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College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Theses (Master's Degree_식품·동물생명공학부)
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