Effects of Protein Content, Emulsifier and Cooling Time During Process on the Quality of Chinese Vermicelli
碩士 === 國立臺灣大學 === 食品科技研究所 === 87 === The effects of the protein content (8.80-14.30%), the emulsifier [sodium stearoyl-2-lactylate (SSL), sucrose stearic acid ester (SSE) and monoglyceride (MG)] ,and cooling time (0 min, 120 min, 240 min) during the process on the eating qualities and texture of Chi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/39363850496930931188 |