Effects of phenolic compounds on texture of candied guava and its cross-linkage with pectin
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === Texture plays an important role in vegetable qualities. Generally, fruit slice become soft after been dried. In order to keep the good texture of candied guava, this study was aimed to improve the cross-linkage chance of the phenolic compounds and pectin of guava...
| 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/47437537100393724162 |