摘要
对苦瓜蛋糕的制作技术进行研究,通过正交实验确定苦瓜蛋糕的最佳配方和工艺参数,并提出质量指标。
This experiment studied the producing of momordica charantia L cake. The best formulation for the momordica charantia L cake was studied through orthogonal test. The quality index was proposed.
出处
《食品科技》
CAS
北大核心
2005年第10期30-33,共4页
Food Science and Technology
关键词
苦瓜蛋糕
感官评价
最佳配方
momordica charantia L cake
sensory evaluation
best fomulation
