Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos
This study aimed to investigate the effects of extrusion cooking at different temperatures on the physicochemical properties of Poria cocos, in order to provide a scientific basis for the extrusion cooking of P. cocos and its related products. The physicochemical properties and chemical composition...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
China Food Publishing Company
2025-09-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-18-025.pdf |
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