Development of clarified beverage and lactic acid fermented products of tartary buckwheat (Fagopyrum tartaricum)
碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === This research is to continue the research of tartary buckwheat by comparing the conditions under soaking extract in different extraction rate, extraction time, extraction temperature and different soaking times. Next, the antioxidant indicators such as DPPH sca...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/12914233537825532342 |