Comparison and evaluation of

Aroma Biscuit Fermentation Sense Texture

Journal

Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436

Informations de publication

Date de publication:
30 Mar 2024
Historique:
received: 07 11 2023
revised: 15 12 2023
accepted: 21 12 2023
medline: 17 1 2024
pubmed: 17 1 2024
entrez: 17 1 2024
Statut: epublish

Résumé

The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry.

Identifiants

DOI: 10.1016/j.fochx.2023.101096 PMID: 38229672 PMC: PMC10790001
pubmed: 38229672
doi: 10.1016/j.fochx.2023.101096
pii: S2590-1575(23)00539-4
pmc: PMC10790001
doi:

Types de publication

Journal Article

Langues

eng

Pagination

101096

Informations de copyright

© 2023 The Author(s).

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Jie Jia (J)

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Xiaofan Deng (X)

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Xin Jia (X)

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Chunfeng Guo (C)

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Xuebo Liu (X)

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Yuanjing Liu (Y)

Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China.

Xiang Duan (X)

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Classifications MeSH