Study on the Quality and Manufacturing
碩士 === 國立臺灣海洋大學 === 食品科學系 === 98 === Abstract In this study, the effect of different ratio (0%, 20%, 25%, and 30%) and preparation process (wet, dehydrated ungrinded, and dehydrated grinded, and 300um/50mesh filtered powder) of Okara on bread qualities was discussed to evaluate its dietary value a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59167901307305809917 |