Studies on preparation and physicochemical properties of pan-fried dumpling sheets
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === This study was to investigate the preparation and physicochemical properties of pan-fried dumpling sheets. First of all, water of different temperatures (20 and 80℃) and contents (45~55% for hot water, 39~49% for cold water) were added to dough for sheet making....
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/19663872170332904619 |