Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis
Low-gluten flour, Roxburgh rose juice, butter, sucrose and egg were taken as the raw materials, the color, flavor and texture were taken as the indicators of sensory test, the optimal of formulation of Roxburgh rose cookies were investigated by the single factor experiments and response surface anal...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090090 |