Studies on the relationship between textural and chemical changes in pectin of carrot during cooking processes and on the models of interaction between pectin molecules
碩士 === 國立臺灣大學 === 農業化學研究所 === 80 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1992
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| Online Access: | http://ndltd.ncl.edu.tw/handle/60590190110957421424 |