The Variation of Calcium, Magnesium, Potassium, Amylose and Crude Protein Contents in Rice Grains
碩士 === 國立臺灣大學 === 農藝學研究所 === 88 === Chemical components such as amylose, protein and minerals are crucial to rice grain quality including palatability. The chemical components in grains are varied by culture environments and farming systems. The objective of this study was to investigate the variati...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/15504235083574688933 |