Optimization of the preparation process of rice quinoa gel by response surface methodology
Rice noodles is a common food, but it is faced with the characteristics of hard texture and poor nutrition after aging. Quinoa is rich in dietary fiber and nutritious and can enrich the color and taste of rice noodles. In this paper, red quinoa is used as an additive, gelatinization time, quinoa add...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/21/e3sconf_aeecs2021_03010.pdf |