[焙烤温度和时间及预处理对花生乳饮料的理化及感官品质的影响]

【焙烤温度和时间及预处理对花生乳饮料的理化及感官品质的影响】.pdfUNITCODE:10339 STUDENTNO.:THEEFFECTSOFROASTINGTEMPERATURE,TIME ANDPRETREATMENTONTHEPHYSICO-CHEMICAL ANDSENSORYQUALITIESOFPEANUTMILK BEVERAGE DATE OF THESIS PRESENTATION:CHAIRMANOFEXAMININGBOARD:THESIS REVIEWERDECLARATION Theauthordeclaresthatthisworkwas carried out by himunder the guidanceand supervision ofAssociateProfessor YEXINGQlAN oftheDepartmentOfFood Science.and Technology,ZhejiangAgricultural University,Hangzhou,PeoplesRepublic Of China and has notbeen submitted for a degree toany other univerDEDICATEDTOTHE GODTHEFATHER,THESON ANDTHEHOLYSPIRIT.
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