Effect of deep-fat fry treatment on texture profile and quality of taro chips
碩士 === 靜宜大學 === 食品營養學系 === 90 === Three varieties of taro, including Betelnut and Mein taro of Colocasia esculenta and KCX01 taro of Xanthosoma sagitifolium, were used to investigate the effect of deep fat fried treatment at 175℃ with different time on the texture profile, microstructure and quality...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/03339246533999982897 |