Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits
In this work, the different proportions (0~2.0%, wt%) of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie, and the variations of flour properties, dough rheological properties, crisp cookie quality and antioxidation during storage (35 ℃, 28 d) were also i...
Salvato in:
| Autori principali: | , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2023-09-01
|
| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110208 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|