Relationships between the Chemical Compositions of Wheat Flours and the Quality of Dumpling Crusts
碩士 === 大葉大學 === 食品工程研究所 === 89 === Abstract The proximate compositions (moisture, crude protein, and ash) and protein compositions of five different wheat flours were tested in this study. The cooking properties (moisture absorption rate, maximal moisture absorption, cooked weight gain, c...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74478209636938070863 |