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標題: 機能性代糖的使用對高甲氧基果膠加熱凝膠及高壓凝膠效果之影響
Effect of Functional Sugar Replacers on the Gelation of High Methoxyl Pectin Induced by Heating and by High Pressure
作者: 金安兒
關鍵字: 應用研究;Functional sugar replacer;食品科技;機能性代糖;高甲氧基果膠;凝膠;加熱;高壓;反應曲面法;低熱量食品;High methoxyl pectin;Gelation;Heating;Highpressure;RSM;Low calorie food
其他識別: NSC85-2214-E005-005
Appears in Collections:食品暨應用生物科技學系

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