https://scholars.lib.ntu.edu.tw/handle/123456789/98156| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chuang, George Chao-Chi | en |
| dc.contributor.author | Yeh, An-I | en |
| dc.creator | Chuang, George Chao-Chi; Yeh, An-I | en |
| dc.date | 2006 | en |
| dc.date.accessioned | 2010-07-20T09:31:09Z | - |
| dc.date.accessioned | 2018-06-29T07:55:17Z | - |
| dc.date.available | 2010-07-20T09:31:09Z | - |
| dc.date.available | 2018-06-29T07:55:17Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/189897 | - |
| dc.format.extent | 287887 bytes | - |
| dc.format.mimetype | application/pdf | - |
| dc.language | en | en |
| dc.language.iso | en_US | - |
| dc.relation | Journal of Food Engineering, 74(3), 314-323 | en |
| dc.relation.ispartof | Journal of Food Engineering | - |
| dc.title | Rheological Characteristics and Texture Attributes of Glutinous Rice Cakes (Mochi) | en |
| dc.type | journal article | en |
| dc.relation.pages | 314-323 | - |
| dc.relation.journalvolume | 74 | - |
| dc.relation.journalissue | 3 | - |
| dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/189897/1/52.pdf | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | with fulltext | - |
| item.grantfulltext | open | - |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.languageiso639-1 | en_US | - |
| crisitem.author.orcid | 0000-0003-3252-6325 | - |
| Appears in Collections: | 食品科技研究所 | |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.