Relationship between Protein Composition and Rheological Dough Properties of Wheat Flours
碩士 === 大葉大學 === 食品工程研究所 === 87 === The wheat flours milled from different wheat varieties and collected by different extracting rates were used as raw materials in this study. The flours were grouped into different grades based on their crude protein contents. The proteins of different-grade flours...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/10405769189335829515 |