Physiochemical properties, starch digestibility of black soybean and its noodle products as affected by thermal processing
碩士 === 國立嘉義大學 === 食品科學系研究所 === 99 === Black soybean is rich in nutrients. Additionally, thermal pre-treatments of ground black soybean flours (BSF) could further enhance the diversity of product usages. The objective of this thesis was to study the effect different thermal processes (dry-pressure tr...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25201855144592693957 |