Effects of crisp-keeping agents on texture properties of pickled root mustards

doi:10.11882/j.issn.0254-5071.2016.06.025

YIN Shuang1,2, WANG Xiujun1,2*, TIAN Duo1,2, LIU Jiahui1,2, WANG Jihui1,2

China Brewing ›› 2016, Vol. 35 ›› Issue (6) : 118-121.

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China Brewing ›› 2016, Vol. 35 ›› Issue (6) : 118-121. DOI: 10.11882/j.issn.0254-5071.2016.06.025

Effects of crisp-keeping agents on texture properties of pickled root mustards

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(6): 118-121 https://doi.org/10.11882/j.issn.0254-5071.2016.06.025

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