|a英文題名:Effect of osmotic pressure and simultaneous heat-moisture and phosphorylation treatments on the resistant starch content and physicochemical properties of mung bean and water caltrop starches
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|a附參考文獻
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|a碩士論文--靜宜大學食品營養研究所
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|aEffect of osmotic pressure and simultaneous heat-moisture and phosphorylation treatments on the resistant starch content and physicochemical properties of mung bean and water caltrop starches
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