响应面-主成分分析法优化复配凝胶剂小麦面条工艺 - 许玲玲; 焦晓佳; 陈艳红; 倪辉; 林景新; 姜泽东; 朱艳冰; 郑明静 (食品工业科技, 2023)
Keywords: 感官评价; enzymatic degraded konjac gum; 酶解魔芋胶; κ-卡拉胶; noodles; texture; κ-carrageenan; compound gelling agent; 面条; 质构; cooking properties; 蒸煮品质; sensory evaluation; 复配凝胶剂