以反應曲面法探討親水膠體,澱粉水解酵素和乳化劑對麵包貯藏期間硬度變化的影響

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Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/6693

Title:	以反應曲面法探討親水膠體,澱粉水解酵素和乳化劑對麵包貯藏期間硬度變化的影響
Other Titles:	A study on the effect of hydrocolloids,amylolytic enzyme and emulsifiers on the firmness of bread during storage using response surface methodology.
Authors:	楊文傑 Yang, Wen-Chieh
Contributors:	顏文義 Yen, Wen-Yi 東海大學食品科學系
Keywords:	親水膠體;乳化劑;麵包;麵糰;硬度;因子 hydrocolloids;emulsifiers;bread;dough;firmness;factor
Date:	1997
Issue Date:	2011-05-25T09:41:43Z (UTC)
Appears in Collections:	[食品科學系所] 碩士論文

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