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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/26001


    標題: 高纖維香菇頭素肉製造方法
    作者: 柯易昌
    貢獻者: 食品科技系
    日期: 2010-07-16
    上傳時間: 2012-11-23 15:45:28 (UTC+8)
    摘要: 一種高纖維香菇頭素肉製造方法,主要係以濕香菇頭(蕈柄或稱香菇梗)拆解成無數紋路鮮明之濕香菇頭絲,該濕香菇頭絲之膳食纖維為傳統組織化大豆蛋白之數十倍,且可取代之,得與乳化漿、調味料、香料混合、攪拌,經成型與蒸煮產生高纖維低蛋白素食產品,具有極佳之咀嚼、咬勁口感者。
    Appears in Collections:[ 食品科技系 ] 專利

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