Study on effect of emulsifiers and xanthan gum on quality of Indica rice vermicelli
碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === The aim of this study is to investigate the effect of the mixing ratio of compound emulsifiers and amount of xanthan gum added on the quality characteristics of rice vermicelli made from Indica rice. In the first part of this study, we collected the common rice...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98mpaa |