Physicochemical Properties of Ultrasound-Degraded Konjac Flour and Their Influences on the Quality of Reduced-Fat Chinese-Style Sausage
碩士 === 靜宜大學 === 食品營養研究所 === 94 === This study investigated the pH value, syneresis, expressible moisture, hardness, springiness and gel strength of konjac gels with varying molecular weights. The dynamic rheological characteristics of konjac gels were also determined. Results showed that as molecula...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/xa3r95 |