Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea

Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea

In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yel...

Ամբողջական նկարագրություն

Մատենագիտական մանրամասներ
Հիմնական հեղինակներ:	Mengfei LI, Tao YANG, Jiejie WANG, Yang GAO, Yue SUN, Xueling LI, Zhengquan LIU, Jin LIANG
Ձևաչափ:	Հոդված
Լեզու:	zho
Հրապարակվել է:	The editorial department of Science and Technology of Food Industry 2022-04-01
Շարք:	Shipin gongye ke-ji
Խորագրեր:	yellow tea rice crust formula optimization volatile flavor compounds in vitro digestion
Առցանց հասանելիություն:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156

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