Development of the low lipid and high protein content bread chip as snack food
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 101 === Most market snack foods, mostly made of starch, through the processes of frying to reach the purpose of dehydration , with fried-up, crispy taste. Although these snacks foods are with crispy texture and delicious to eat, after the high temperature frying pr...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/n4zkd6 |