Characteristic Quality Evaluation of Nang from the Yili Region in Xinjiang Based on Principal Component and Cluster Analysis
This study determined 13 quality indexes (weight, transverse diameter, height, moisture content, water activity, L*, a*, b*, hardness, cohesion, elasticity, adhesiveness, and chewability) in 55 different Nang samples from the Yili region in Xinjiang to examine their quality characteristics. The main...
| 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.issn1002-0306.2023040237 |