Effects of additives on the quality of low-sugar chiffon cakes
碩士 === 輔仁大學 === 食品營養學系 === 90 === Abstract The study was an investigation of the effect of additives on the quality of low-sugar chiffon cakes so as to develop the high quality of low-sugar chiffon cakes. The appearance, color, texture and flavor of low-sugar chiffon cake were similar wi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28939059976788519864 |