Study on the Quality and Manufacturing of Purple Sweet Potato Steamed Bread
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 104 === In this study, powder (air-lay drying at 50℃) and mud (vapor preparation method) of purple sweet potato, with 10%, 20%, and 30% ratio respectively, were added to steamed bread to investigate the ratio impact of purple sweet potato on the quality of steame...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/61734715594688647702 |