Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

In order to improve the flavor and nutritional value of stir-fried rice, this study used Agaricus bisporus powder and indica rice powder as raw materials, and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying. Response surface methodology was used to optimize the technol...

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Bibliographic Details
Main Authors: Xueye XU, Xinzhen ZHANG, Yue SUN, Xueling LI, Xiaoming YAN, Jin LIANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-12-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010023