Development and investigation of cheese analogue
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === The purposes of this study were aimed at two objectives. The first objective was aimed to improve texture and increase availability of cheese analogues by replacing 3%, 6% and 9% whey protein with pre-gelatinized starch and adding edible gums. Sensory evaluation...
| 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/37686574878811444849 |