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Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
Danish pastry food kansei model texture properties creep test
2010/2/3
Significant physicochemical properties of Danish pastry samples have been identified to establish a methodology for optimally designing product with maximized palatability, using the food kansei model...
Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
Benzoate Synthetic Color Risk
2016/5/31
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...