Effect of steeping liquor on the physicochemical properties of mung bean starch and its noodle quality
碩士 === 靜宜大學 === 食品營養學系 === 89 === Effects of steeping liquor (lactic fermentation solution, 0.1% NaOH, 0.2% Na2SO3 or distilled water) on the physicochemical properties of mung bean starch were studied. The properties studied including starch granule size, pasting properties, thermal prop...
| 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/44689154072070132732 |