Effect of low pressure glow plasma on cooking quality of aged rice
碩士 === 國立澎湖科技大學 === 食品科學研究所 === 102 === After the rice storage period, the quality will decrease. It is compared with the aged rice and new rice for hard to cooked and the color, flavor is not good. The texture had hard after cooking, lower the viscosity, and the consumer is difficult to accept the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/68729050760360055789 |