Textural Profile of Vegetarian Ham with the Addition of Texturized Vegetable Protein , Water and Extracted Soy Proteins
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract Recently years, vegetarian food is the trend in Taiwan. According to investigations, there are about 15% vegetarian adult people and 50% are partial. Because flooding with vegetarian restaurants, we can observe the vegetarian is popularizing. Various typ...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48772352168625007921 |