Changes of the main components of germ rice during extrusion processing:effect on color and flavor
碩士 === 國立臺灣大學 === 食品科技研究所 === 78 ===
Main Authors: | , |
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Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
1990
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Online Access: | http://ndltd.ncl.edu.tw/handle/63561923968606101018 |
Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 78 ===
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