The Role of Different Storage Rice During Processing of Mochi
博士 === 國立屏東科技大學 === 食品科學系 === 87 === The reasearch adopts the effect of amylotic in mochi followed analysis with gel permeation chromatograhpy, DSC , X-ray method. The result of gelatinization temperature, amylose-lipid complex and gel permeation of TCW70 rice and aged TCW70 rice showed o...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/44220711896407384776 |