Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties
In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect...
I tiakina i:
| Ngā kaituhi matua: | , , , |
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| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Rangatū: | Shipin gongye ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090144 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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