Optimal Formulation For Yeast Added Ice Cream Making
碩士 === 國立屏東科技大學 === 食品科學系 === 91 === Abstract The purpose of this study is to monitor the effect of yeast powder in ice cream processing. Two flavors of yeast powder and yeast powder mixed with molasses that match with cornstarch and mixed powder of alginate and konjac are set as ice crea...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/44433752630255972089 |