洪梅珠盧虎生簡珮如Hong, Mei-chuMei-chuHongLur Huu-shenChien Pei-ju2009-12-302018-07-112009-12-302018-07-112003http://ntur.lib.ntu.edu.tw//handle/246246/175722application/pdf170698 bytesapplication/pdfen-US稻米醇溶性蛋白質鹼溶性蛋白質米飯質地RiceGlutelinProlamineTexture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 Ricejournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/175722/1/26.pdf