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...
| 主要な著者: | , , , , , , , |
|---|---|
| フォーマット: | 論文 |
| 言語: | zho |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2022-04-01
|
| シリーズ: | Shipin gongye ke-ji |
| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156 |