Applications and Baking Properties of Yam Flour in Pancake and Cupcake Making
碩士 === 國立臺灣大學 === 園藝學研究所 === 92 === To understand the baking properties of hot-air dried yam flour, rhizomes of a popular yam cultivar Tai-Nong 2 were used as the ingredient to replace low-protein wheat flour for making pancake and cupcake. The hot-air dried yam flour ground by a disc mill with 1 m...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/8dk6n2 |