https://scholars.lib.ntu.edu.tw/handle/123456789/96948
標題: | Effects of the Binding States of Rice Proteins, Lipids and Starch on the Processing Properties of Rice Flour | 作者: | Yang, C. H. 張為憲 Chang, Wei-Hsien |
公開日期: | 十一月-1994 | 起(迄)頁: | - | 來源出版物: | 94 International Symposium Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Porducts from Cereal Grains and Oil Seeds, Beijing(1994.11) | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146050 |
顯示於: | 食品科技研究所 |
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