Influence of milling methods on the in vitro digestibility of the rice flour and rice cake
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 102 === Rice has been a staple food in the world, which is consumed principally as a whole grain. The rice consumption in Taiwan is declining in decades since the diversity of diets and the western culture impact. There has been a considerable interest in the develop...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/22398788145381849955 |