Effects of Added Resistant Starch and Sucralose on the Quality and Acceptability of Low-Sugar Cookies

Effects of Added Resistant Starch and Sucralose on the Quality and Acceptability of Low-Sugar Cookies

碩士 === 台南應用科技大學 === 生活應用科學研究所 === 100 ===

Bibliographic Details
Main Authors:	Shiang-Jui Kung, 孔祥瑞
Other Authors:	Kuo-Shu Tseng
Format:	Others
Language:	zh-TW
Published:	2011
Online Access:	http://ndltd.ncl.edu.tw/handle/52606377480697549785

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