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Jhih-Ying Ciou

Tunghai University

Taichung 407

Taiwan

SCHOLARLY PAPERS

1

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49

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1

Scholarly Papers (1)

1.

Enhancing the Quality Indicators and Shelf-Life of Cantonese Mooncakes by Employing Different Flour Complex Ratios Formulating Crusts to Minimize Oil Penetration

Number of pages: 40 Posted: 26 Nov 2024
National Kaohsiung University of Hospitality and Tourism, Jiangsu Food and Pharmaceutical Science College, Tunghai University, National Chung Hsing University, National Taiwan University, affiliation not provided to SSRN, National Kaohsiung University of Science and Technology - Department of Seafood Science and National Kaohsiung University of Hospitality and Tourism
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Citation 1

Abstract:

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Cantonese mooncakes, Oil penetration, Intermediate-moisture food (IMF), Flour formulation, Shelf-life stability