Changes of the main components of germ rice during extrusion processing:effect on color and flavor

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 ===

Bibliographic Details
Main Authors: LAI,HUI-MIN, 賴惠敏
Other Authors: HAO,LONG-BIN
Format: Others
Language:zh-TW
Published: 1990
Online Access:http://ndltd.ncl.edu.tw/handle/63561923968606101018
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spelling ndltd-TW-078NTU022520112016-07-27T04:14:30Z http://ndltd.ncl.edu.tw/handle/63561923968606101018 Changes of the main components of germ rice during extrusion processing:effect on color and flavor 胚芽米之主要成份在擠壓加工中的變化--顏色和香氣成份的探討 LAI,HUI-MIN 賴惠敏 碩士 國立臺灣大學 食品科技研究所 78 HAO,LONG-BIN JIANG,BING-HUANG 郝龍斌 蔣丙煌 1990 學位論文 ; thesis 120 zh-TW
collection NDLTD
language zh-TW
format Others
sources NDLTD
description 碩士 === 國立臺灣大學 === 食品科技研究所 === 78 ===
author2 HAO,LONG-BIN
author_facet HAO,LONG-BIN
LAI,HUI-MIN
賴惠敏
author LAI,HUI-MIN
賴惠敏
spellingShingle LAI,HUI-MIN
賴惠敏
Changes of the main components of germ rice during extrusion processing:effect on color and flavor
author_sort LAI,HUI-MIN
title Changes of the main components of germ rice during extrusion processing:effect on color and flavor
title_short Changes of the main components of germ rice during extrusion processing:effect on color and flavor
title_full Changes of the main components of germ rice during extrusion processing:effect on color and flavor
title_fullStr Changes of the main components of germ rice during extrusion processing:effect on color and flavor
title_full_unstemmed Changes of the main components of germ rice during extrusion processing:effect on color and flavor
title_sort changes of the main components of germ rice during extrusion processing:effect on color and flavor
publishDate 1990
url http://ndltd.ncl.edu.tw/handle/63561923968606101018
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AT làihuìmǐn pēiyámǐzhīzhǔyàochéngfènzàijǐyājiāgōngzhōngdebiànhuàyánsèhéxiāngqìchéngfèndetàntǎo
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