Effects of Acid and Alkali Cooking on Edible Quality of Lotus Rhizome
Acetic acid (AA) and sodium bicarbonate (SB) are commonly used as additives for regulating the texture of fruits and vegetables. However, the effects on the nutritional quality of lotus rhizome during texture modification are not well-understood. In this study, with distilled water as control group,...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080089 |
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