Influence of Stabilizer on the Freezing Rate and the Quality of Mango Ice Cream
碩士 === 大葉大學 === 生物產業科技學系 === 104 === Ice cream is a potential frozen food with both dairy and icy product characteristics. This study aims to develop ice cream availably circulates at low temperature by the byproduct material that does not conform to fresh produce mango (Mangifera indica L. cv. chin...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/4wu328 |