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...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/86768150078478427829 |