Some nutritional factors and product qualities of black soybeans as affected by heat treatments
碩士 === 國立嘉義大學 === 食品科學系研究所 === 99 === The effects of different thermal processes on antinutritional factors and antioxidative activities of soybeans and green-pod black soybeans (GPBS) were investigated in this thesis. These legumes were further utilized as materials to make the products of soybean...
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| Format: | Others |
| Language: | zh-TW |
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2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/27017631795367670583 |