Studies on the Factors of Processing of Adzuki Bean Ann

碩士 === 輔仁大學 === 食品營養學系 === 89 === Cooking, grinding, washing, pressing and kneading with sugar and oil are typical processed for producing the commercial sweetened bean paste (ann). In this study the adzuki bean (Kao-shung No. 7.) was used to investigate the effecting factors of process. The composi...

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Bibliographic Details
Main Authors: Huang Teng-Kuan, 黃登冠
Other Authors: 黃瑞美
Format: Others
Published: 2001
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