Evaluating preservation and textural qualities of toast using guava and cabbage as fermentation substrate
碩士 === 國立嘉義大學 === 食品科學系研究所 === 103 === Guava alone and combined with cabbage were employed as fermenting substrate for natural yeast using three guava/cabbage ratios: A=4/0, B=3/1 and C=2/2. The keeping quality and microbial count of the cultural solution (phase 1, P1) were investigated. The resulti...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/72336711774221056969 |