以複合凝固劑改善黑豆豆腐品質之研究
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === The study aimed to investigate the effect of different mixture ratio and amount of compound coagulants added on the quality characteristics of black soybean tofu. In pre-testing, properties of tofu prepared from green-cotyledon (TN3) and yellow-cotyledon (TN5)...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/21029989225699755496 |