Effect of rice flour or rice starch incorporating in patent flour on the physicochemical properties of Chinese noodle
碩士 === 靜宜大學 === 食品營養研究所 === 96 === The purpose of this study is to investigate the incorporating effect of rice on the properties of patent flour and the noodle product. Flour and starch from rice with different amylose contents were mixed with patent flour in the ratio ranged from 10 to 50% (w/w),...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/79910128812387467730 |