Effects of additives and temperature on the physical and chemical properties of doughs and extruded noodles
博士 === 國立臺灣大學 === 食品科技研究所 === 84 === This study was to investigate the effects of different additives and temperature on physical and chemical properties of doughs and extruded noodles. The material used was patent flour of wheat and prepared to noodle do...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/41576237223508758630 |