Optimization of Small Crispy Meat Paste Formulation by Response Surface-Principal Component Analysis
In order to reduce the fat content of small crispy chicken, this experiment was conducted by adding Kudzuvine root powder to the basic formulation of small crispy chicken batter, and the quality of small crispy pork after deep-frying was tested by single factor experiments with sensory score, water...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030216 |