Effects of Debranching and Retrogradation Treatments on Physiochemical Properties and Digestibility of Dry- and Wet-milled Rice Flour
碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 104 === Rice, as raw material of related products after grinding to rice flour, is an important staple food in the world. Different milling treatments made rice flour with various the damaged starch contents, thereby changing the quality of rice products. The study...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52587559239519652773 |