Studies on the Rheological Properties of Rice Noodle and Waxy Rice Flour Dough
碩士 === 國立中興大學 === 食品科學系 === 87 === The thesis contents two parts of researches: (1) Effects of cooking methods, heating time and agitation time on the rheological properties of cooked waxy rice flour dough and (2) Effect of wheat gluten on the rice dough and making of rice noodle. The eff...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/52005211027627378283 |