Effect of Roasting on Physicochemical Properties of Rice Flours
碩士 === 靜宜大學 === 食品營養學系 === 106 === This study investigated the effect the moisture content of milled rice (13, 15, & 20%), sand temperature ( 180, 200, 220, & 240 oC) and roasting time (30, 60, & 90 seconds) on the physicochemical properties of obtained rice grains (TK 9 & TCS 17) an...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/qsz5kr |