Evaluation of the Functional Properties and Granulization of Micronized Roselle Tea Residual Powder
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 98 === Roselle is bright red in color and contains abundant nutrients, excellent aroma and sourness and is widely preferred by consumers. It is often used in the manufacturing of drinks (products), jams, jellies and preserves. In recent years, much importance is gi...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/75658912627482151821 |