The Effect of Agitation and Pounding Temperature on Rheological Characteristics of Cooked Waxy Rice Products
碩士 === 國立臺灣大學 === 食品科技研究所 === 94 === Tongyuan, mochi, and rice cake are the major products made from waxy rice in Taiwan. Due to its particular elastic property with multiple varieties, mochi attracts much attention of consumers and become a potential product for both eastern and western markets. Th...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/49531937109921146025 |