Effect of incinerated oyster shell、garlic、 resistant starch and oat powder on the quality of emulsified meat ball
碩士 === 中國文化大學 === 生活應用科學系 === 100 === This study was divided two parts, the first study is added different ratio (2%, 4%, 6%) of Hi-maize 260 resistant starch (RS) and oat powder (OT) substituting the pork backfat for the emulsified meatball. The second study is added different ratio garlic powder (...
| 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/46023839476622338648 |