Studies the effects of sheeting times and added gluten contents on the rheological properties of reconstituted rice dough and the quality of rice noodles
碩士 === 國立中興大學 === 食品科學系 === 88 === Rice is one of the most important food crop in Taiwan. It lacks gluten so that the rice flour-water dough can not have the viscoelastic properties like the wheat dough. That is unfavorable to the food processing, therefore the varieties of rice flour products is l...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/42588847907199457224 |