Study on the Factor of Shu-Qu Cake's Texture
碩士 === 文化大學 === 家政學系 === 81 === The study is mainly concerning the investigation on the factor affecting the quality of shu-qu (Gnaphalium affine D. Don) cake. TCW 70 and TC189 varietiesof rice were used as the raw material. The shu-qu ca...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1993
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| Online Access: | http://ndltd.ncl.edu.tw/handle/44049814665155934766 |