|Table of Contents|

Development the Cake of Yam and Jujube(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年14期
Page:
149-152
Research Field:
Publishing date:

Info

Title:
Development the Cake of Yam and Jujube
Author(s):
WANG Ming-shuang; WANG Li-jiang
Jilin Agricultural Science and Technology College,Jilin,Jilin 132101
Keywords:
yam; jujube; cake
PACS:
TS 255.3
DOI:
-
Abstract:
Taking yam serum,jujube powder,white sugar and egg white as research objects,a sort of cake of yam and jujube was developed by single factor tests and orthogonal experiments with sensory evaluation.The results showed that the optimum formula was confined as follows：using the low bar wheat flour as the standard,adding 14% yam serum,4% jujube powder,100% white sugar,150% egg white.

References:

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Memo

Memo:
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Last Update: 2014-08-11