Effect of sodium chloride on the color, texture, and sensory attributes of douchi during post-fermentation

International Journal of Food Engineering

Volumn 8, Issue 2, 2012, Pages

  Wang, Hui ^a   Yin, Li Jun ^a   Cheng, Yong Qiang ^a   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Color; Douchi; NaCl; Sensory; Texture

Indexed keywords

COLOR DIFFERENCE; DOU-CHI; NACL; SENSORY; SENSORY ATTRIBUTES;

COLOR; FERMENTATION; TEXTURES;

SODIUM CHLORIDE;

GLYCINE MAX; MUCOR;

EID: 84870529234     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2291     Document Type: Article

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