The Effect of Different Fat Replacers on the Quality of Gluten-free Biscuits
碩士 === 東海大學 === 食品科學系 === 106 === Gluten allergy (AG) is a common intestinal disease in which the small intestine is highly sensitive to gluten and eats gluten-containing foods (such as barley, wheat, and rye), which cause indigestion. Many manufacturers have begun to use alternative raw materia...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/n5v6tg |