https://scholars.lib.ntu.edu.tw/handle/123456789/185896
Title: | 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 |
Authors: | 洪梅珠 盧虎生 簡珮如 Hong, Mei-chu Lur Huu-shen Chien Pei-ju |
Keywords: | 稻米;醇溶性蛋白質;鹼溶性蛋白質;米飯質地;Rice;Glutelin;Prolamine;Texture | Issue Date: | 2003 | Journal Issue: | 80 | Start page/Pages: | 41-49 | Source: | 臺中區農業改良場研究彙報 | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/175722 |
Appears in Collections: | 農藝學系 |
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