Studies on the development and quality of fish chiffon cake and its storage stability
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === We serve cakes at our birthdays, festivals, and all of our special occasions. Many people eat cake, but its high fat and carbohydrate ingredients is a concern for our health. In this study, we substituted 30% cake flour with fish meat from dolphin fish (Coryphae...
| Main Authors: | , |
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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/5yw2r5 |