Application of Chitosan to Baking Sponge Cake
碩士 === 國立臺灣大學 === 食品科技研究所 === 85 === In this study,βchitosan was used as raw material.Experiments were desinged to investigate the effects of degree of deacetylation(D.D.),concentration and molecular weught(MW) on whipping properties of egg white and also investigated...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/47828154555492256155 |