Study on the functional properties of micronized soybean by-product and the technology of preparing noodle with high dietary fiber
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 99 === This study uses soybean residue a by-product of soybean processing as the raw materials to produce micronized soybean residue powder through drying, grinding, sieving, etc. Their physicochemical and functional properties are determined. Soybean by-product po...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59170418363524677755 |