Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices
Flours obtained from 12 different wheat cultivars were employed as materials, the characteristics of protein, the farinographic and tensile properties of wheat flour were measured. Simultaneously, the quality of crusts from deep-fried and battered pork slices (CDBPS) containing wheat flour was explo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080284 |