Add Rich β-Glucans in Barley Flour Impact on the Quality of Steamed Bread
碩士 === 中國文化大學 === 生活應用科學研究所 === 97 === The purpose of this research was to grind six-row barley to whole barley flour (SRB-PF) and albumen (SRB-EF). Mixture of Variable percentage of SRB-PF/SRB-EF and all-purpose wheat flour were used to make steamed breads according to a standardized procedure. We...
| 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/37613146887872049368 |