Preparation of table low-fat margarine with polyunsaturated fatty acid
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 93 === The first objective of this study is to investigate the effect on physico-chemical properties of the table margarine containing polyunsaturated fatty acid (PUFA), which was prepared by adding soybean oil as the main content. The results showed that the PUFA-cont...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/68266338558101146884 |