Effect of α-amylase from Aspergillus terreus on the quality of milk bread
碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === In order to maintain softness of bread, bakers would add additives, such as softener. However, in addition to raising the cost of products, these additives are even harmful to human body. Therefore, this study aimed to probe into the optimum conditions for produ...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/81360740949938288283 |
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