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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21053


    標題: 鹹蒸豆腐與純黃豆布丁之製造技術
    作者: 柯易昌
    貢獻者: 嘉南藥理科技大學:食品科技系
    日期: 2009-04-01
    上傳時間: 2009-04-22 15:47:01 (UTC+8)
    摘要: 一種鹹蒸豆腐與純黃豆布丁之製造技術,係以含渣豆漿煮熟與濾渣,所得之熱豆漿先行冷卻,加入凝固劑、鹽與調味料,經蒸煮成型(非傳統豆腐之壓置成型)為一鹹蒸豆腐膠狀產物;或加入凝固劑與糖,經蒸煮成型為一具有甜味之純黃豆布丁膠狀產物者。
    Appears in Collections:[ 食品科技系 ] 專利

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