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米穀粉或糊化米混合麵粉製備米包之特性探討

Characteristics of rice bread prepared from wheat flour blended with rice flour or gelatinized rice

Advisor : 馮臨惠
Co-Advisor : 陳時欣
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Abstracts


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Keywords

米穀粉 糊化米 麵包品質

Parallel abstracts


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Parallel keywords

rice flour gelatinized rice bread quality

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