Physicochemical properties of the waxy rice mutant and its application on gummy bread
碩士 === 輔仁大學 === 食品科學系 === 98 === Rice is the staple of Asian people’s diet. Diverse rice processed foods could be manufactured based on rice variety. Rice flour is recently used for making the gluten-free rice bread. The physicochemical properties of rice flour and starch are important indicators fo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78392832316776910710 |