Effect of the compound brown rice of three varieties and processing temperature on physical and sensory characteristics of rice cake
碩士 === 國立嘉義大學 === 食品科學系研究所 === 107 === Abstract The aim of this study is investigated Taken No. 9 (TAKE 9), Taichung No. 197 (TCS 197) and Taichung No. 2 (TCSG 2) three different varieties of brown rice, their mixing ratio and heating temperature effecting to the texture, water activity, color, expa...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/2ektg3 |