A Study of Process Improving for Lun Jiao Gao and New Rice Cake Products Development
碩士 === 大仁科技大學 === 食品科技研究所 === 100 === Through yeast fermentation and Lun Jiao Gao of batter is made by steaming, the internal organization is shown the unique straight columnar of the basalt, It’s rarely fermented rice product in Taiwan with the promotion and development potential. The system proc...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/62379777886062752149 |