Improvement of Textural Properties of Baked Chips by Sodium Caseinate-Palm Oil Emulsion
This study investigated the effect of sodium caseinate-palm oil emulsions prepared under different conditions on the texture and rheological properties of potato dough and the quality of potato chips. The results showed that the cohesiveness and springiness of potato dough with the addition of S-100...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-005.pdf |
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