Effects of Heating and Drying Processes on Physicochemical Properties of Yam (Dioscorea species) Flour
碩士 === 國立臺灣大學 === 食品科技研究所 === 90 === Tubers of Chinese yam (Dioscorea spp.) are high in starch content with significant level of (3~7% on dry basis) mucilage. The starch may gelatinize and retrograde and the mucilage may lose its viscosity during the drying and heating processes. Tubers of Tainung...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48992338919738036197 |