https://scholars.lib.ntu.edu.tw/handle/123456789/96948
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Yang, C. H. | zh-TW |
dc.contributor.author | 張為憲 | zh-TW |
dc.contributor.author | Chang, Wei-Hsien | en |
dc.creator | Yang, C. H.;張為憲 | zh-TW |
dc.creator | Yang, C. H.;Chang, Wei-Hsien | en |
dc.date | 1994-11 | en |
dc.date.accessioned | 2009-03-18T08:29:45Z | - |
dc.date.accessioned | 2018-06-29T07:31:38Z | - |
dc.date.available | 2009-03-18T08:29:45Z | - |
dc.date.available | 2018-06-29T07:31:38Z | - |
dc.date.issued | 1994-11 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/146050 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | 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) | en |
dc.relation.ispartof | 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) | - |
dc.title | Effects of the Binding States of Rice Proteins, Lipids and Starch on the Processing Properties of Rice Flour | en |
dc.type | conference paper | en |
dc.relation.pages | - | - |
item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
item.openairetype | conference paper | - |
item.languageiso639-1 | en_US | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
顯示於: | 食品科技研究所 |
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