Effects of Soy Flour and Resistant Starch on Quality of Low Glycemic Index Cookie Bar
碩士 === 國立臺灣海洋大學 === 食品科學系 === 96 === The purpose of this thesis is to investigate the effects of partial substitution of flour with soy flour and resistant flour on the quality of low GI cookie bars. Addition of soy flour to the dough at different ratios ( 0, 10, 30, 50%) showed the following effect...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/00298147048260304629 |