Effects of Adding Oat Fiber on Quality of Puffed Starch Crisps
碩士 === 中國文化大學 === 生活應用科學研究所 === 92 === This study uses different starches （Hylon Ⅴ、wheat starch、cassava starch and sweet potato starch）,which were taken 60%、55% and 50％ respectively, and then were separately mixed with 0%、5%、10％ oat fiber and water (40％）to make dough. After the process of filling、st...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91220714477794796377 |