Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/21059
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/21059


    Title: 黃豆蛋白質之凝固製作方法
    Authors: 柯易昌
    Contributors: 嘉南藥理科技大學：食品科技系
    Date: 2008-02-06
    Issue Date: 2009-04-22 15:47:24 (UTC+8)
    Abstract: 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。
    Relation: 專利編號：200808197
    申請號：096130079
    國際分類：A23J-003/16(2006.01)
    專利公報：06卷04期
    Appears in Collections:[Dept. of Food Science & Technology] Patent

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