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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/14745


    Title: 比較不同處理方法對三種澱粉之物理性質及抗性澱粉含量的變化
    Authors: 黃千純;Huang, Chien-Chun
    Contributors: 保健營養生技學系
    Date: 2009-11
    Issue Date: 2012-11-23 03:04:42 (UTC+0)
    Relation: 台灣食品科技學會九十八年年會
    Appears in Collections:[食品營養與保健生技學系] 會議論文

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