The Optimum Operation Conditions for the Production of High Quality Raisin Culture Toast
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 100 === The value of fermentation quotient is the most important key point of the flavor of sourdough, and this value is the molar concentration ratio of lactic acid and acetic acid in sourdough. The content of lactic acid and acetic acid is mainly affected by te...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/67960523707962282223 |