Taiwanese Style Steamed Bread Quality as Influenced by the Gluten Strength and Steam Generation Rate
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 95 === Abstract The purpose of this study is to elucidate the effects of flour properties and steam generation rate on the quality of Taiwanese style steamed bread. Three points are expected to be clarified, first of all, the relationship between th...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/92666813568772445995 |