Effects of Oil Types on the Taste and Flavor Quality of Prepared Stir-fried Rice
Oil was one of the essential components in prepared stir-fried rice. In this study, the effects of oil types on the taste and sensory quality of prepared stir-fried rice were evaluated, considering moisture content, texture, color, and lipid oxidation parameters. In addition, the role of oil on the...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Chinês |
| Έκδοση: |
The editorial department of Science and Technology of Food Industry
2025-10-01
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| Σειρά: | Shipin gongye ke-ji |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100243 |
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