Process Optimization of Spirulina Taro Bean Flour Dumpling
High-quality black bean flour, spirulina, Laiyang taro and spinach were selected as the main raw materials in this study. Through the reasonable combination of black bean flour, spirulina and spinach, adding taro mud, the traditional practice of using glutinous rice flour as the main raw material wa...
Main Authors: | ZHANG Li, SI Jian-fang, LI Hong-xiao, ZHOU Ya-li, ZHANG Xi-xi, SHI Jia |
---|---|
Format: | Article |
Language: | English |
Published: |
Academy of National Food and Strategic Reserves Administration
2022-09-01
|
Series: | Liang you shipin ke-ji |
Subjects: | |
Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220520?st=article_issue |
Similar Items
-
Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour
by: Tengetile N. Shongwe, et al.
Published: (2024-03-01) -
The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins
by: Winda Nurtiana, et al.
Published: (2022-12-01) -
Potential of Three Taro (Colocasia esculenta L.) Cultivars as Animal Feed
by: Hidayat Bambang Setyawan, et al.
Published: (2021-12-01) -
Taro in West Africa: Status, Challenges, and Opportunities
by: Joy Jesumeda Oladimeji, et al.
Published: (2022-09-01) -
Taro Planthopper Tarophagus colocasiae (Matsumura) (Insecta: Hemiptera: Delphacidae: Delphacinae)
by: Alexander Tasi, et al.
Published: (2021-04-01)