Effect of Additives on the Textural Characteristics of Alkaline Tsong-tsu
碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 90 === ABSTRACT Alkaline Tsong-tsu is one of the traditional Chinese rice food, which is made from boiling waxy rice with sodium carbonate. Borax, a prohibited food additive, has usually been used in the boiling liquid for a long time to enhan...
Main Authors: | , |
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Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
2002
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Online Access: | http://ndltd.ncl.edu.tw/handle/59147572786633656931 |