Effects of Single-Screw Extrusion, Milling Method and Particle Size of Flour on the Rheological Properties of Glutinous Rice Extrudates
博士 === 國立臺灣大學 === 食品科技研究所 === 91 === This dissertation was attempted to investigate the effects of extrusion condition, milling method, and particle size of rice flour on the rheological properties of glutinous rice extrudates. From the results, feasible conditions to prepare mochi by using single s...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/46084874884141919318 |