Effect of particle size of corn grits properties on third generation snack by extrusion cooking
碩士 === 國立臺灣大學 === 食品科技研究所 === 89 === Abstract Extrusion cooking has been employed to produce third generation snacl.Raw material is extrusion cooked and dried to become a pellet.Due to the presence of glassy state,pellet is very stable.Compared with the expanded product,the volume of pe...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91209863417010124258 |