Research and Development of Fat Replacer Citrus Fiber Applied in the Baking Products
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 101 === In recent years, high fiber, low fat and low calorie are the major research trends In recent years, high fiber, low fat and low calorie are the major research trends in baking industry. Decreasing the content of saturated fatty acids in baking products co...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/88647420874885356474 |