Study on formulation optimization for soy-yogurt added mellorine making
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 102 === The main ingredient of commercial ice-cream is made from dairy products. The fat content of ice-cream is normally around 10~12%, and excess consumption can cause obesity, high cholesterol and other diseases. Soy is considered that containing trace substan...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/14661601085173272812 |