Effects of Sweet Potato Powders Addition on quality of steam dumpling crusts
碩士 === 台南科技大學 === 生活應用科學研究所 === 97 === Three kinds of sweet potato powders (Tainung No. 57, No. 66 and No. 73) were added into wheat flour (with 5％, 10％, 20％, and 30％ replacement respectively) to invstigate their influences on dough rheology and quality of dumpling crusts. Rheological Analysis was p...
| 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/75831714041393219351 |