Starch Saccharification in Baking of Sweet Potato at Constant Temperature
碩士 === 國立臺灣大學 === 生物產業機電工程學研究所 === 103 === During the process of baking, sugar content of sweet potato is increasing. As a result sweetness of the sweet potato is increasing. This phenomenon called Saccharification is not determined by the original starch content of the sweet potato and sugar conte...
| 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/53126221855247736219 |