Studies on the quality of new-year rice cake at different soaking conditions and dehydration methods.

Studies on the quality of new-year rice cake at different soaking conditions and dehydration methods.

碩士 === 國立中興大學 === 食品科學系 === 81 ===

Bibliographic Details
Main Authors: Jing-Shu Lin, 林靜淑
Other Authors: Shin Lu
Format: Others
Language:zh-TW
Published: 1993
Online Access:http://ndltd.ncl.edu.tw/handle/95668729674956530059

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