Effects of flour type, mixing water content and gum addition on the properties of noodles
碩士 === 靜宜大學 === 食品營養學系 === 89 === The purpose of this study is to investigate the effects of the variety of wheat, the mixing water content, the milled fraction of flour, and the addition of gum on the properties of noodle. The noodles were mixed in reduced pressure condition (160-180mmHg). The rheo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/70078741846259440192 |