Study on trans-free bakery shortening preparation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === This study was aimed to develop a trans-free bakery shortening by blending four commercial vegetable oils to simulate a selected premium commercial bakery shortening. This experiment had three steps: the first step was to select a target commercial bakery short...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/89362653963490818898 |