Effects of Steaming Time and Salt Content on the Quality and Resistant Starch of Chinese Vermicelli
碩士 === 國立臺灣大學 === 食品科技研究所 === 85 === This study was to investigate the effects of steaming time (0, 5, 50 120 min) and salt content (0, 2, 5, 8%) on the texture, quality and resistant starch content of Chinese vermicelli by measuring the physicochemical p...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57986260051766436124 |