Studies on the relationships between texture changes and chemical compositions during duying and cooking processes of calabash and kanpyo (dry calabash strips)
碩士 === 國立臺灣大學 === 食品科技研究所 === 75 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1987
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| Online Access: | http://ndltd.ncl.edu.tw/handle/19622470597505393905 |