By analyzing the effects of adding starch syrup varieties, adding conditions and storage time to the quality of mochi, we want to probe mochi production n order to establish basic research for mochi.

• 本研究拟探讨不同淀粉糖浆及添加量在贮存期间对麻糬产品品质的影响，期望建立麻糬产品的基础研究以供后续研究者参考。