Studies on the development and properties of the gluten-free tart crust and lemon pudding fillings
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 105 === Recently, the consumers are increasingly concerned about gluten-free baking products since health issues, and there were more scholars have studied the related products of "rice", which is a staple food in Taiwan. Due to the lack of proteins can c...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/xs4mxz |