Effect of Angelica kriskei Koidzumi powder on the quality of rice cakes
碩士 === 輔仁大學 === 食品營養學系 === 94 === Abstract Herb cake is one of the products of traditional Chinese rice snack food. It has special color, flavor and texture, and is mainly served on the Tomb Sweeping Day. The present study aimed at exploring the effect of adding herb powder on the quality of rice ca...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/19209391931475243449 |