Anti-aging effect of hydrocolloid on tartary buckwheat parfaith
The effects of mono-hydrophilic colloid(xanthan gum,guar gum,sodium alginate,hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes,and three kinds of hydrophilic colloid with better anti-aging effect...
| Hoofdauteurs: | , , , , , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
Academy of National Food and Strategic Reserves Administration
2019-07-01
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| Reeks: | Liang you shipin ke-ji |
| Onderwerpen: | |
| Online toegang: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190403?st=article_issue |