Effects of Adding Pentosanases and α-Amylases to Dough on Quality of Steamed Wheat Germ Bread
碩士 === 國立中興大學 === 食品科學系 === 90 === Abstract The trend of eating habit in Taiwan was noticed not only in nutrition balance but also in quality of color, smelling and flavor. In order to improve the drawbacks of foods made from dietary fiber as having short storage time and bad mouth feelin...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/05999246756470325639 |