Effect of Starch Esters Added on Cooking Properties and Texture of Frozen Cooked Noodles
碩士 === 中興大學 === 食品暨應用生物科技學系 === 95 === This research examines the effects of added native tapioca starch; N and starch ester (starch acetate; A, starch phosphate; P, and acetylated distarch phosphate; PA) on the cooking characteristics and textural stability of frozen noodles. Physical and chemical...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/13210624669662543795 |