The investigation of rehydration property of rice pasta affected by formula and drying conditions through kinetic model analysis
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 106 === Rice is recommended as a safe food for celiac patients since it is gluten free and can be utilized in the production of rice pasta. However, the long cooking time was required for the dried rice pasta. The purposes of this study are to analyze the rehydration p...
| 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/e5ruzk |