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: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/59147572786633656931 |