Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration
This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value,...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000320 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|