Effects of Speed,Feed Moisture Content,and Added Corn Starch Content on the Expansion Property and Strength of Extruded Rice Noodles

Effects of Speed,Feed Moisture Content,and Added Corn Starch Content on the Expansion Property and Strength of Extruded Rice Noodles

Professor    #7438 #7447 #7058 #7248    jlin@mail.npust.edu.tw
Year1999
Author林貞信*
Author count1
Created date2019-02-19
Author order第一作者
Corresponding author
Publication year1999
Publication month8
Journal nameFood Science
Journal sponsor食品科學
Publication area中華民國
Volume26
Issue4
Start page411
End page422
Publication type
Review system
LanguageTraditional Chinese
Attached project