FEASIBILITY OF MAKING CHINESE NOODLES FROM SOFT WHEAT WITH HIGH PROTEIN CONTENT
碩士 === 大同大學 === 生物工程學系(所) === 101 === Soft white wheat produces white color flour with higher flour extraction and its cost was lower than hard red wheat flour. In order to reducing process costs and increasing types of Chinese noodles, this study aimed to replace hard red wheat flour (HRW, the prot...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/18913760114470475637 |