Effect of Edible Alkali Addition on the Quality Characteristics of Different Frozen Multigrain Doughs
In this work, the effects of edible alkali additions on the quality of different frozen grain doughs (wheat, buckwheat, corn, and mung bean) were studied, the frozen doughs were prepared by adding different amounts (0%, 1%, 2%, 3%, 4%, 5%) of edible alkali into raw materials, which were based on 100...
שמור ב:
| Principais autores: | , , , , , , , , |
|---|---|
| פורמט: | Artigo |
| שפה: | Chinês |
| יצא לאור: |
The editorial department of Science and Technology of Food Industry
2023-12-01
|
| סדרה: | Shipin gongye ke-ji |
| נושאים: | |
| גישה מקוונת: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010143 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|