Research on the Quality Improvement of Bamboo Shoot Parfait

Research on the Quality Improvement of Bamboo Shoot Parfait

In order to improve the existing issues of bamboo shoot parfait such as the stiffness and lack of elasticity, taking sensory score as index, the effects of sodium bicarbonate, citric acid, single octylic acid glyceride, compound phosphate and sorbitol on the quality of bamboo shoots foam were studie...

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Bibliographic Details
Main Authors: WU Miao, ZHANG Yu-rou, ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, ZHONG Xue-ting, LUO Shuang-shuang
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-01-01
Series:Liang you shipin ke-ji
Subjects:
parfait
bamboo shoots
quality improvement
texture characteristics
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210121?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210121?st=article_issue

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