Developing a formulation decrease fat content of doughnuts
碩士 === 國立屏東科技大學 === 食品科學系 === 94 === Doughnut processed with various materials and methods can be classified into yeast fermented, cake, twist and French style puff crullers doughnuts. The frying stage caused significant amount of fat absorption made it a high calories food. The goal of this study i...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59102976001941976762 |