Enhancement of the Cooking Durability of Cucumber Tissue by Precooking after Pectinesterase Enrichment by Vacuum Infiltration
碩士 === 國立臺灣大學 === 農業化學系研究所 === 86 === Previous studies have indicated that the activity of pectinesterase (PE) in cu cumber tissues was very low. In this study, cucumber was used to investigate t he effects of cooking processes on the textural changes of the tissues, an...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48961749236786339878 |