Sutdies on puffing ratio of dry cooked rice with microwave heating
碩士 === 輔仁大學 === 食品營養學系 === 84 === Dry cooked rice,being microwave-puffable and ready to eat, was manufactured from polished rice in order to increase its added value and shelf life. The objective of this study was to search the optimal...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/71838166777549672745 |