Estimation of Turbidity Stability Mechanism and Changes in the Physicochemical Properties of Avocado Juice by Micronization Homogeneous Treatments
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === Avocado juice has a bright yellow appearance, smooth mouth feel, excellent flavor and high nutritional value, but owing to its high content of crude lipid and crude protein, unstable phenomenon like phase separation, creaming, flocculation, etc. are easily p...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/05775138622797749785 |