Effects of Screw Speed, Feed Moisture Content, and Addition of Corn Starch on the Physical Properties of Extruded Rice Noodles
碩士 === 國立屏東科技大學 === 食品技術研究所 === 86 === The conventional manufacturing process of rice noodles is laborious and time-consuming. The quality and sanitation of the product are also difficult to be maintained. However, the method of continuous cooking extrusion by a locally-made single-screw extruder...
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| Format: | Others |
| Language: | zh-TW |
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1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/75484930533184851346 |