Study on retarding agent for decreasing starch retrogradation
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === Starch retrogradation is a phenomenon occurring during storage of various starchy foods and one of the main factors causing deterioration of food quality. It is well established that the shelf-life of bread can be increased by the addition of some lipid surfactan...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/04543960026954995254 |