مرکز منطقه ای اطلاع رساني علوم و فناوري - Effect of different drying processes on the physicochemical properties of yam flour and their application on frozen dumpling

DocumentCode :

18389

Title :

Effect of different drying processes on the physicochemical properties of yam flour and their application on frozen dumpling

Author :

Chiun-Chuang R. Wang استاد راهنما

University :

Ethesys

Grade :

نامعلوم

Major :

Master )Masters Thesis(

Number of pages :

Publish Date :

2002

Keyword :

Sensory properties , physicochemical properties , Rice dumpling , Rice dough , Waxy rice flour , Yam flour

Note :

Language :

انگليسي

Link To Document :