Studies on the physicochemical properties of different varieties of yam mucilage
碩士 === 靜宜大學 === 食品營養研究所 === 93 === The propose of this study was to investigate the different compositions of yam mucilage and the effect of processing variation on the viscosity of yam mucilage solution. Six different varieties of yam were used in this experiment that included variety Chahon (CH),...
| 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/03181254695394023366 |