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頁籤選單縮合
題 名 | 不同打發方式對蛋白起泡性及蛋糕質地之影響=Effects of Different Whipping Methods on Foaming Properties and Cake Texture |
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作 者 | 蔡詠芳; 黃湞鈺; 徐永鑫; | 書刊名 | 食藝技術期刊 |
卷 期 | 3:1 2020.02[民109.02] |
頁 次 | 頁19-28 |
分類號 | 473.25 |
關鍵詞 | 蛋白; 糖; 泡沫安定性; 起泡能力; 質地剖面分析; Egg white; Sugar; Foam stability; Foaming ability; Texture profile analysis; TPA; |
語 文 | 中文(Chinese) |