Studies on Texture Properties of Tomato Preserved by Boiling and Soaking Methods
碩士 === 國立屏東科技大學 === 食品科學系 === 89 === Abstract The effect of manufacturing method on the textural properties of preserved tomato was investigated. Tomatoes were blanched, and boiled (B) or soaked (S) in the sucrose (S), maltose (M) or invert sugar (I) and then dried at 60℃ until Aw＝0.76 ±0...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/75052484565767910275 |