Studies on the Physicochemical Properties of Yams and Boxthorn and the development of Yams Boxthorn noodle
碩士 === 國立中興大學 === 食品科學系 === 91 === Abstract The study is to develop the yam —boxthorn noodles by mixing the wheat flour, yam and boxthorn after the processes of freezing-dring and milling. The object of this study is to evaluate the products physicochemical properties, antioxidant and the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/26239667394062382032 |