Study on the Ratio of Okara Replacement and Water Adjustment for the Quality of Steamed Bread
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 106 === Okara is a by-product of soybean processing. Due to its rough texture and high moisture content, it is not easy to reserve and is mostly used as livestock feed or waste disposal. Okara is rich in protein and dietary. If okara can be effectively added to s...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/9kp3v3 |