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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21059


    標題: 黃豆蛋白質之凝固製作方法
    作者: 柯易昌
    貢獻者: 嘉南藥理科技大學:食品科技系
    日期: 2008-02-06
    上傳時間: 2009-04-22 15:47:24 (UTC+8)
    摘要: 一種黃豆蛋白質之凝固製作方法,主要係製備一PH値4.6~5.4之定値水溶液,經加熱,溫度維持在80~90℃,提供素食丸子組成物中之黃豆蛋白質會因該定値水溶液PH値接近其等電點,而相互作用,使素食丸子被加熱凝固成膠且煮熟。
    Appears in Collections:[ 食品科技系 ] 專利

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