The Development of the Intermediate Moisture Egg White Snack Food
碩士 === 台南女子技術學院 === 生活應用科學研究所 === 94 === Abstract In order to enhance the utilization of liquid egg white, this study adopted the approach of using liquid egg white to manufacture the imitated tou-kan products – the intermediate moisture snack food. Different levels of gum (guar gum, carrageenan, xa...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/26979540657023953767 |