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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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