Textural properties of tou-hua coagulated with glucono-delta-lactone and functional ingredients
碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === In this study, Glucono-delta-lactone (GDL) as the coagulant of tou-hua. Green tea, grape juice and turmeric powder were used as functional additives to examine their effect on the textural properties of tou-hua. The soybean milk was made from soybean, after soak...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/53n246 |