Application of plasma technology for developmentof low-fat mayonnaise using medium-chain fatty acids
碩士 === 東海大學 === 食品科學系 === 106 === The objective of this research is divided into two segment where the first segment is the development of functional low-fat mayonnaise using medium-chain triglycerides and polysaccharide gum. The scope of this segment is to analyze the physical and chemical properti...
| 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/xsf6uy |