Effects of heating conditions, agitation, and pounding on physicochemical properties of cooked waxy rice products
碩士 === 國立臺灣大學 === 食品科技研究所 === 92 === Abstract Waxy rice flour is an important raw material for traditional Chinese foods. It is necessary to understand the physicochemical properties of cooked waxy rice products for process design and quality control. Effects of heating conditions (time,...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66294184597352013094 |