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1998•Unpublished venueRequires access

Effects of steeping and milling on the physicochemical properties of rice flour and the quality of rice curd.

蘇瑞雯, Jui-Wen Su

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Key concepts: Steeping, Rice flour, Food science, Mathematics, Biotechnology, Chemistry, Biology, Organic chemistry

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Effects of steeping and milling on the physicochemical properties of rice flour and the quality of rice curd. — Research Paper | ScholarLens