鄭心嫻2026-05-212026-05-212001https://203.71.86.71/handle/123456789/2185236864 bytes159999 bytes655724 bytesapplication/mswordapplication/pdfapplication/postscripten-US保健營養學系計畫報告入口品質差異大之米中各類蛋白質之理化特性The Physicochemical Properties of Protein in the Different Eating Quality Ricereport