Effects of organic acids, fatty acids, phosphates, and alkalis on the pasting properties of rice flour from waxy and non-waxy varieties
博士 === 國立屏東科技大學 === 食品科學系所 === 97 === The objective of this study was to investigate the effects of organic acids, fatty acids, phosphates, and alkaline on the pasting properties of rice flours in order to improve the pasting and textural properties of rice products. Taisen number 2 (TS2) and Taisen...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21358468687702132931 |