The studies of noodle made from transglutaminase and clear flour
碩士 === 中國文化大學 === 生活應用科學研究所 === 97 === Clear flour is a by-product of wheat milling process. Its curd protein content, curd fat content, curd ash, dietary fiber content and enzyme activity is higher than all-purpose flour. Compare the properties of the noodles made from different ratio clear flour (...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57593700549514310481 |