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Search Symbol (Half-width) Description of Search Symbols
Space "AND" indicates the intertwining of key terms used in a search
Double Quotation Marks ("") ( " " ) Double quotation marks indicate the beginning and end of a phrase, and the search will only include terms that appear in the same order of those within the quotations. Example: "image process" : " image process "
? Indicates a variable letter. Entering two ? will indicate two variable letters, and so on. Example: "Appl?", search results will yield apple, apply… e , appl y … ( (often used to English word searches) )
* Indicates an unlimited number of variable letters to follow, from 1~n. Example: Enter "appl*", search results will yield apple, apples, apply, applied, application…(often used in English word searches) e , appl es , appl y , appl ied , appl ication … ( (often used to English word searches) )

Boolean logic combinations of key words is a skill used to expand or refine search parameters.
(1) AND (1) AND: Refines search parameters
(2) OR (2) OR: Expands search parameters (3) NOT: Excludes irrelevant parameters


DOI stands for Digital Object Identifier ( D igital O bject I dentifier ) ,
and is the unique identifier for objects on the internet. It can be used to create persistent link and to cite articles.

Using DOI as a persistent link

To create a persistent link, add「」 「 」 before a DOI.
For instance, if the DOI of an article is 10.5297/ser.1201.002 , you can link persistently to the article by entering the following link in your browser: 10.5297/ser.1201.002
The DOI link will always direct you to the most updated article page no matter how the publisher changes the document's position, avoiding errors when engaging in important research.

Cite a document with DOI

When citing references, you should also cite the DOI if the article has one. If your citation guideline does not include DOIs, you may cite the DOI link.

DOIs allow accurate citations, improve academic contents connections, and allow users to gain better experience across different platforms. Currently, there are more than 70 million DOIs registered for academic contents. If you want to understand more about DOI, please visit airiti DOI ) 。

Abstract 〈TOP〉
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Reference ( 168 ) 〈TOP〉
  1. 宋勳、洪梅珠、許愛娜。1991。台灣稻米品質之研究。台灣省台中區農業改良場特刊第24號。
  2. 蘇雲華。2012。浸泡、烹煮及儲存條件對糙米飯物化特性與消化性質的影響。國立台灣大學食品科技研究所碩士論文。
  3. Ai, Y.; Hasjim, J.; Jane, J. L. Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohyd. Polym. 2013, 92, 120-127.
  4. Baik, M. Y.; Kim, K. J.; Cheon, K. C.; Ha, Y. C.; Kim, W. S. Recrystallization kinetics and glass transition of rice starch gel system. J. Agric. Food Chem. 1997, 45(11), 4242-4248.
  5. Becker, A.; Hill, S. E; Mitchell, J. R. Relevance of amylose-lipid complexes to the behaviour of thermally processed starches. Starch‐Stärke 2001, 53, 121-130
Times Cited (2) 〈TOP〉
  1. 張皓崴(2017)。直鏈澱粉聚合度影響直鏈澱粉脂肪酸複合物之形成。臺灣大學食品科技研究所學位論文。2017。1-90。 
  2. 鄭光哲(2016)。預煮處理對稻米理化特性與消化性之影響。臺灣大學食品科技研究所學位論文。2016。1-85。 
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