Studies on the Physicochemical Characteristics of the Reduced Fat and Cholesterol Egg Yolk Powder
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 90 === In part I, liquid egg yolk was extracted with 12 fold (W/V) of alcohol and stirred at 30℃ for 30 min, and then filtered. The residues were dried by freeze-drying to remove the solvent to produce the reduced fat and cholesterol egg yolk (RFRC-yolk) powder. The an...
| 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/69019894403747161833 |