Investigation of the Influences of Xylooligosaccharides on the Physicochemical Properties of Meat Batter in a Model System and Chinese-Style Meatball（Kung-Wan）During Frozen Storage
碩士 === 靜宜大學 === 食品營養研究所 === 95 === The changes in physicochemical properties, protein surface hydrophobicity and gel electrophoresis of salt-soluble proteins of meat batters containing various sugars at different levels were investigated in the first part of experiment. Adding sugars at any levels...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/77427853807816990261 |