The Effect of Alkaline Salts on the Chiense Traditional Rice Food:The Influential Factor of the Alkaline Tsong-Tsu's Texture III

Lin, S. Y.S. Y.LinKang, M. J.M. J.Kang呂政義Lii, Cheng-YiCheng-YiLii2009-03-182018-06-292009-03-182018-06-291994http://ntur.lib.ntu.edu.tw//handle/246246/146382en-USThe Effect of Alkaline Salts on the Chiense Traditional Rice Food:The Influential Factor of the Alkaline Tsong-Tsu's Texture IIIjournal article