Effects of Oxidizing Agents and Flour Type on the Loaf Volume of Toast
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 94 === The wheat flours (A, B and C) milled from single wheat variety, hard red spring wheat in U.S.A, and collected by the extraction rates (71, 69 and 64%) and referring the ash content were used as material in this study. Firstly, three oxidizing agents, ascorbi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/49670721883503046483 |