Studies on the texture of products with high osmotic pressure dehydrated by cotrolled low-temperature vacuum dehydration and freeze-drying
碩士 === 國立中興大學 === 食品科學系 === 84 === Recently, freeze-drying is applied in the production of dehydrated food. However, the freezing operation and the frozen state might adversely affect the textural properties of products, especially the food of plant origin with high osmotic pressure...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/63100635934855597719 |