Preparation of micro hydrogel beads composed of fermented soy milk and okara and the evaluation its releasing properties
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 102 === Recently, health conscious of national people raising up results in output value of functional food increasing. The output value is about 85,000 million NT dollars in 2014. The cereals are the largest source of functional foods materials. Soybean is a regul...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48576112366998970346 |