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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