Effects of Different Additives and Extrusion Processing on the Physicochemical Properties and Qualities of Extruded Rice Noodles
碩士 === 國立屏東科技大學 === 食品科學系所 === 101 === In recent years, domestic grains consumption has been declining, therefore finding ways to increase food sufficiency rate has become the trend. In order to promote the diversity of rice using. This research studies the structural characteristics of the experime...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36511376783692179500 |