Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56349
標題: 米穀粉中添加小麥麵筋蛋白與乳化劑試製米麵條其流變性之探討
Effect of Rice Flour with Wheat Gluten and Emulsifiers on the Rheological Properties of Rice Noodle
作者: 傅以中
關鍵字: 食品科技;基礎研究;Rice noodle;米麵條;流變性質;麵筋蛋白;乳化劑;米穀粉;Rheological property;Wheat gluten;Emulsifier;Rice flour
URI: http://hdl.handle.net/11455/56349
其他識別: NSC88-2313-B005-072
Appears in Collections:食品暨應用生物科技學系

Show full item record
 
TAIR Related Article

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.