Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits
出版年份 2020 全文链接
标题
Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits
作者
关键词
Adzuki bean, Vigna angularis, Cooking method, Volatile aroma compound, Multigrain mix, Biscuit, Sensory analysis
出版物
FOOD CHEMISTRY
Volume 339, Issue -, Pages 127878
出版商
Elsevier BV
发表日期
2020-08-18
DOI
10.1016/j.foodchem.2020.127878
参考文献
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