Effects of process variables on the physicochemical properties of brown rice-water chestnut extrudates
碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === We anticipate using extrusion technology to develop a functional snack food by adding water chestnut powder in the process of extrusions. The process variables including feed moisture content were set at 15% and 18% and the process including feed composition of...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/12338673172930847817 |