Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method
The effects of different addition amounts of potassium alginate and whey protein on the textural properties and cooking characteristics of alum-free sweet potato wet vermicelli prepared by dropping method were investigated in order to solve the problem that sweet potato wet vermicelli was not resist...
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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
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120216 |
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