Effects of the Binding States of Rice Proteins, Lipids and Starch on the Processing Properties of Rice Flour

Yang, C. H.C. H.Yang張為憲Chang, Wei-HsienWei-HsienChang2009-03-182018-06-292009-03-182018-06-291994-11http://ntur.lib.ntu.edu.tw//handle/246246/146050en-USEffects of the Binding States of Rice Proteins, Lipids and Starch on the Processing Properties of Rice Flourconference paper