表面硬化處理條件對冷凍芋頭水煮崩解之改善及對製成餅胚和甜芋頭品質的影響
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === Several methods was employed on taro for surface-hardening in this study, in case to improve the texture to prolong collapsing time during cooking, elevate the quality and potential of future development. Taro sample were separated into three pre-treatment grou...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/56181196636007829934 |