The effect of ionic polysaccharides on the textural characteristics of tou-hua
碩士 === 國立臺灣海洋大學 === 食品科學系 === 102 === Tou-hua is a traditional soybean product. And polysaccharides were widely used in food industry. The purpose of this study was to investigate how different soybeans (non-genetically modified, genetically modified), different water/bean ratios (6, 7.5, 9) and the...
| 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/9v36br |