Effect of addition of gums on textural propertiesof whole soybean milk flan
碩士 === 國立臺灣海洋大學 === 食品科學系 === 98 === Effect of addition of gums (gelatin (piece and powder type), agar and κ-carrageenan) on textural properties of soybean (soybean and black bean) milk flan were investigated. The gel strength of commercial milk flan ranged from 38.9 to 98.7 (g×mm). The milk flan...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89177939283926071265 |