Project title
研究開發農產品之加工技術--糯性米榖粉對麵製品貯存品質之影響
Internal ID
92農科-5.1.4-糧-Z1(25)
Principal Investigator
Start Date
January 1, 2003
End Date
December 31, 2003
Partner Organizations
Council of Agriculture, Executive Yuan
研究開發農產品之加工技術--糯性米榖粉對麵製品貯存品質之影響
Keywords
糯性米穀粉
活性麵筋
加水量
麵糰性質
饅頭
貯存品質
waxy rice flour
vital gluten
water absorption
dough property
steam bread
storage quality