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...

Полное описание

Библиографические подробности
Главные авторы:	Mengfei LI, Tao YANG, Jiejie WANG, Yang GAO, Yue SUN, Xueling LI, Zhengquan LIU, Jin LIANG
Формат:	Статья
Язык:	zho
Опубликовано:	The editorial department of Science and Technology of Food Industry 2022-04-01
Серии:	Shipin gongye ke-ji
Предметы:	yellow tea rice crust formula optimization volatile flavor compounds in vitro digestion
Online-ссылка:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156

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