The Effect Of Nata Replacement On Sensory Quality Of Low Fat Chinese Sausage
碩士 === 國立宜蘭大學 === 動物科技學系碩士班 === 100 === Nata is a Philippines indigenous dessert produced by Acetobacter xylinum through fermentation of coconut water. Nata is a fiber-rich food product with high cellulose, low fat and no cholesterol therefore the addition of nata could be used to produce a low fat...
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| Format: | Others |
| Language: | en_US |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55133927541378194069 |