The effects of chitosan on the qualities of wet Chinese noodles
碩士 === 國立臺灣大學 === 食品科技研究所 === 87 === α-chitin was used as raw material. Strong alkali and high temperature were used to make chitosans with different degrees of deacetylation(DD). Water-soluble chitosans were prepared by ultrasonic method. Both the acid-soluble and water-soluble chitosans were used...
| 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/04558627818340903031 |