Analysis of the Composition of Fatty Acids and the Effect of Storage Time on the Fatty Fcids in Edible Cassava Flour
The composition and content of fatty acids in edible cassava flour not only affect its shelf life but also serve as important indicators for evaluating the nutritional quality of cassava flour. In this experiment, edible cassava flour was used as the sample. By optimizing the fatty acid methyl ester...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040068 |