Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components
In order to improve the flavor and nutritional value of stir-fried rice, this study used Agaricus bisporus powder and indica rice powder as raw materials, and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying. Response surface methodology was used to optimize the technol...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Chinês |
| প্রকাশিত: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| মালা: | Shipin gongye ke-ji |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010023 |
| ট্যাগগুলো: |
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
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