Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven
There are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental result...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2022-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220611?st=article_issue |