Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin
To improve nutritive value and quality of chiffon cake, Haematococcus pluvialis powder was added to chiffon cake in this study. Nutrients of H. pluvialis was determined by HPLC and GC-MS. Using automatic color difference meter and texture analyser to explore the color and texture of chiffon cake wit...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
| Veröffentlicht: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Schriftenreihe: | Shipin gongye ke-ji |
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| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120269 |
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