| Autor: |
CHENG Zan, MAO Hong-yan, ZHAO Xiao-yan, YU Ming, LIU Hong-kai, ZHANG Xiao-wei, WANG Meng |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Liang you shipin ke-ji, Vol 30, Iss 6, Pp 80-87 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1007-7561 |
| DOI: |
10.16210/j.cnki.1007-7561.2022.06.010 |
| Popis: |
There are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental results showed that there were 17 kinds of amino acids in all samples, and the total amino acid content of self-made Naan was higher than that of commercial naan (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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