https://scholars.tari.gov.tw/handle/123456789/18178| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 鄭心嫻 | en_US |
| dc.contributor.author | H.H. Cheng | en_US |
| dc.date.accessioned | 2022-10-20T05:03:02Z | - |
| dc.date.available | 2022-10-20T05:03:02Z | - |
| dc.date.issued | 1988-04 | - |
| dc.identifier.issn | 0258-2708 | - |
| dc.identifier.uri | https://www.tdais.gov.tw/ws.php?id=1168 | - |
| dc.identifier.uri | https://scholars.tari.gov.tw/handle/123456789/18178 | - |
| dc.description.abstract | 非糯性白米粉末與澱粉中少量蛋白之存在與否，明顯地影響其糊化溫度，即無白蛋白存在時糊化溫度降低，而添加少量白蛋白則可恢復原有糊化溫度，但與更多白蛋白添加量無關。 The presence of a small amount of albumin in the flour or starch of nonwaxy rice showed a distinct effect on the pasting or gelatinzation temperature; namely, the pasting or gelatinzation temperature was lower in the absence of albumin, but was increased by adding a small amount of the albumin, although additional amounts of the albumin showed no further influence. | en_US |
| dc.language.iso | zh | en_US |
| dc.publisher | 台中區農業改良場 | en_US |
| dc.relation.ispartof | 稻米品質研討會專集 | en_US |
| dc.title | 白米水溶性蛋白質與糊化溫度之關係 | en_US |
| dc.title.alternative | The Correlation between Albumin and Gelatinization Temperature of Polished Rice | en_US |
| dc.type | conference paper | en_US |
| dc.relation.conference | 稻米品質研討會 | en_US |
| dc.relation.conference | Rice Grain Quality Proceedings of a Symposium | en_US |
| dc.relation.publication | 臺中區農業改良場特刊第13號 | - |
| dc.relation.pages | 61-75 | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
| item.languageiso639-1 | zh | - |
| item.openairetype | conference paper | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.fulltext | no fulltext | - |
| Appears in Collections: | 作物組 | |
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