Effect of Native and Modified Tapioca Starches on Processing of Dumpling Wrapper

Effect of Native and Modified Tapioca Starches on Processing of Dumpling Wrapper

碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 102 === The objective of this study was to evaluate the effects of native tapioca starch (T), pregelatinized tapioca starch (PG), pregelatinized tapioca distarch phosphate (PG-DSP) and pregelatinized tapioca hydroxypropyl distarch phosphate (PG-HPDSP) on the physic...

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Bibliographic Details
Main Authors:	CHU, Ting-Yi, 朱庭邑
Other Authors:	SHAO, Yi-Yuan
Format:	Others
Language:	zh-TW
Published:	2014
Online Access:	http://ndltd.ncl.edu.tw/handle/66515235476914552076

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