The Effect of Orange Pomace (Pulp) Contents on the Bread Making
碩士 === 國立中興大學 === 食品科學系 === 93 === Abstract Carbohydrate is the main nutritional content in bakery products. Fibers and vitamins are often added to improve nutritional value. There are still rich nutritional components especially in fibers in pomace (pulp) after juice extraction in food industry. Af...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74486551635933474730 |