178561
博碩士論文
Ji-Cheng Yang, 楊吉成
碩士 / 台南應用科技大學 / 生活應用科學研究所 / 101 / The objectives of this study were to exam the dried and grined. Monostroma nitidum, which is rich in nutritions and fiber, and to evaluate its further use in spaghetti making. When added amount is separately 2%, 3%, 5% and 7%. Monostroma nitidum was examed on the aspects of its pH value, water activity, color, curvature, cooking properties, texture and sensory evaluation test. The results indicated that the dried and grined Monostroma nitidum contained moisture,...