https://scholars.lib.ntu.edu.tw/handle/123456789/185895| Title: | 米飯食味特性與白米醇溶性及鹼溶性蛋白質間相關之研究 | Authors: | 洪梅珠 簡珮如 盧虎生 |
Issue Date: | 2000 | Start page/Pages: | 1-10 | Source: | 臺中區農業改良場研究彙報,67: | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/175721 |
| Appears in Collections: | 農藝學系 |
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