Effect of additives on the textural characteristics of mung bean starch gel
碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 90 === This study was to investigate the effects of the concentrations of mung bean starch and the additives, i.e., borax, composite phosphate salts, and emulsifiers on the gel strength of mung bean starch gel. Starch gels were prepared using different contents of m...
| 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/04319250706635976996 |