Effects of Angelica keiskei koidz powder on the rheologicalproperties and qualities of sugar -free dough and cookies
碩士 === 輔仁大學 === 食品營養學系 === 93 === Improving the health function of baking products is an important and prevalent concept. In light of this, the present study intends to investigate the effects of Angelica keiskei koid powder on the rheological property and product quality of sugar-free cookies dough...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/96442809147480827107 |