Research on correlation between the α—amylase activity of rice and eating quality of cooked rice
碩士 === 輔仁大學 === 生活應用科學系碩士班 === 91 === In this study, Koshihikari, Tcs10, TNu71, TK8 and TK9 were used. This research has focused on how rice affects its α-amylase activities under different storage temperatures (4℃, normal atmospheric temperature and 37℃) and time, and further determine t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/41645575290976999681 |