焙炒加工條件對黑豆茶包之機能性與感官品評之影響
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === This study intended to investigate the effects of roasting condition functional properties and sensory of black soybean tea bag. Whole black soybean, as the material were pretreated by crushed and sieved, roasted by heat (temperature: 80/120/150oC; time: 50/100...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/04444561616146990687 |