Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/50798
標題: Effects of steeping and milling on the physicochemical properties of rice flour and the quality of rice curd.
浸漬與碾磨對濕磨米穀粉理化特性及碗粿品質之影響
作者: 蘇瑞雯
Su, Jui-Wen
關鍵字: rice
稻米
rice flour
steeping
wet-milling
rice curd
米穀粉
浸漬
濕磨
碗粿
出版社: 食品科學系
URI: http://hdl.handle.net/11455/50798
Appears in Collections:食品暨應用生物科技學系

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