Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology
In this paper, soybean dregs powder and all-purpose flour were used as the main raw materials, supplemented with baking powder, vegetable oil, sucrose, and whole egg liquid to develop the okara fried dough twist. On the basis of single-factor experiments, the fuzzy mathematical sensory evaluation me...
| 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.issn1002-0306.2021090071 |