Studies on the Relationships Between the Physico-Chemical Properties of Wheat Flours and the Qualities of Fried Gluten Balls
碩士 === 大葉大學 === 食品工程研究所 === 82 === In this study , clear , bread-making , and Chinese twisted fritter-making flours were used as materials to determine their proximate compositions,and to analyze their farinographic, ex- tensigraphic,and al...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1994
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| Online Access: | http://ndltd.ncl.edu.tw/handle/10970180669629783374 |