Manufacturing low oil content potato chips using extrusion technology
碩士 === 國立臺灣大學 === 食品科技研究所 === 84 === In extrusion cooking , both heat and mechanical force affect food properties. Die acts as a former of the product.It is a high temperature short time process . Recently , extrusion has been...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/84314859105801685375 |