The effect of polysaccharide addition on the soy protein gelation and the quality of Tou-hua.
碩士 === 靜宜大學 === 食品營養學系 === 83 ===
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/24617302023113838149 |
| Summary: | 碩士 === 靜宜大學 === 食品營養學系 === 83 ===
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