The Quality Evaluation of Highland Barley and Its Suitability for Chinese Traditional Tsampa Processing

The physicochemical traits of highland barley prominently affect the quality of Tsampa. To find out the relevance between the physicochemical properties of raw material and the texture parameters of processed products, twenty-five physicochemical traits and ten quality parameters for seventy-six var...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Hu Xia, Bo Yu, Yanting Yang, Yan Wan, Liang Zou, Lianxin Peng, Lidan Lu, Yuanhang Ren
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2024-02-01
Sarja:	Foods
Aiheet:	highland barley physicochemical traits Tsampa quality evaluation predictive model
Linkit:	https://www.mdpi.com/2304-8158/13/4/613
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!