Process Optimization and Flavor Composition Analysis of Extruded Lentinus edodes Stir-fried Rice
In order to improve the nutritional value of traditional fried rice and improve its flavor components, this study took indica rice flour as raw material, added an appropriate proportion of Lentinus edodes powder, squeezed the rice by extruding and granulating Lentinus edodes, and then obtained insta...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060090 |