黑豆豆乳重覆磨漿方式與次數對黑豆軟豆腐物化性質之影響

CCUR > College of Environmental Planning & Bioresources > College of Agriculture > Department of Food and Nutrition > journal articles > Item 987654321/35466

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/35466

Title:	黑豆豆乳重覆磨漿方式與次數對黑豆軟豆腐物化性質之影響 of Regrinding Methods on the Physicochemical Properties of Black Soybean Tofu
Authors:	施明智楊開聰郭士榮
Contributors:	營養學系
Keywords:	黑豆豆腐重覆磨漿抗氧化性異黃酮 Black soybean tofu Regrinding Antioxidative activity Isoflavones
Date:	2002-06
Issue Date:	2017-02-23 15:36:31 (UTC+8)
Relation:	臺灣農業化學與食品科學 40:3 民91.06 頁152-161
Appears in Collections:	[Department of Food and Nutrition ] journal articles

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	117	View/Open

View Licence