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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2024-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240115 |