不同種類及混合比率的澱粉糊液之流變性質

TFIR > Department of Food Science and Technology > journal > Item 987654321/1116

Please use this identifier to cite or link to this item: http://163.15.40.127/ir/handle/987654321/1116

Title:	不同種類及混合比率的澱粉糊液之流變性質 Rheological Properties of Starch Pastes Prepared with Different Types and Ratios of Starches
Authors:	林宇平;Lin, Yeu-Pyng (東方工商專科學校食品工程科)
Contributors:	東方工商專科學校食品工程科
Keywords:	粉糊液流變性質樹薯澱粉糯質玉米澱粉玉米澱粉
Date:	2001-10
Issue Date:	2011-03-14 16:33:52 (UTC+8)
Relation:	東方工商學報，第22期，頁1-12
Appears in Collections:	[Department of Food Science and Technology] journal

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