Effect of Batter Viscosity on the Texture and Volume of Leaven Rice Cake
碩士 === 輔仁大學 === 食品營養學系 === 94 === The correlation between batter viscosity, and volume or texture of rice leavened cake was studied. Rice samples of TCS17, TNuS19 and TG9 were used to make rice leaven cakes, and the most adequate rice was selected to process batter viscosity-increasing treatments. I...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/37814960931065624362 |