Comparison of using polydextrose and high fructose syrup as a soaking solution in producing vacuum-fried green beans
碩士 === 國立中興大學 === 食品科學系 === 85 === The vegetable and fruit chips have formed a world wide trend for the time being. Taking the calories problem of high fructose syrup in to consideration, our research used the low calories bulking agent, polydextrose, in...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/82741905049186769346 |