Effect of pentosanase and α-amylase on the dough preparation to the qualities of granola bread
碩士 === 國立中興大學 === 食品科學系 === 90 === Abstract Healthy and nutritious foods are pursued by people in recent years.Therefore, cereals with high fiber content , such as barley, oat, and rye have been greatly used to made granola bread. However, these products usually suffered from harder textu...
| 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/34248479495988957323 |