米飯質地特性與白米鹼溶性及醇溶性蛋白質間相關之研究
The Relation between Texture Characteristics of Cooked Rice and Contents of Glutein and Prolamin of Milled Rice
Resource
臺中區農業改良場研究彙報 80: 41-49
Journal
臺中區農業改良場研究彙報
Journal Issue
80
Pages
41-49
Date Issued
2003
Date
2003
Author(s)
Subjects
稻米
醇溶性蛋白質
鹼溶性蛋白質
米飯質地
Rice
Glutelin
Prolamine
Texture
Type
journal article
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166.7 KB
Format
Adobe PDF
Checksum
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