Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit
In order to investigate the effects of Schizophyllum commune powder on the physicochemical properties and starch hydrolysis of biscuits, five biscuits were prepared with the adding of S. commune powder by 0, 5%, 10%, 15% and 20% instead of flour, respectively. The physical quality and sensory charac...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050008 |
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