Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage

In order to study the quality change of coffee malt premixed powder with the extension of storage period, the coffee malt premixed powder was stored at the environment where the temperature is 25 ℃ and 35 ℃, respectively, and the relative humidity is 50% respectively. Its moisture, fatty acid value...

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Bibliographic Details
Main Authors: YAO Qian-ru, YU Zhong-zhao, ZHANG De-peng, ZHANG Yi, DU Yu-meng, LI Hui, YANG Hai-ying, DU Yi-jun
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-01-01
Series:Liang you shipin ke-ji
Subjects:
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240115