以黃豆蛋白為結著劑開發純素火鍋料產品

Please use this identifier to cite or link to this item: https://dyhuir.dyhu.edu.tw/ir/handle/987654321/713

Title:	以黃豆蛋白為結著劑開發純素火鍋料產品 Develop of Soy Base Coagulating Agent for Vegetarian Surimi Food
Authors:	施明智
Date:	2004
Issue Date:	2011-12-29T07:52:47Z
Relation:	國科會計畫編號：NSC93-2622-E254-001-CC3 主管機關 :行政院國家科學委員會研究性質：應用研究研究領域：食品科技研究期間：9311 ~ 9410
Appears in Collections:	[Department of Food and Health Science] National Research Council Research Project

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