The Physical Properties of Esterificated and Cross-linked Starch and Application on Frozen-food Manufacture
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 90 === Abstract In this study, the starch of both tapioca and wheat were used for antirretogradation approach. The esterification, cross-linking modification, or dual modifications by each after were employed to find out the optimal process op...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/37253145713136543894 |