Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro
Using purple yam powder, quinoa powder and low-gluten powder as raw materials, the maximum shear force and sensory scores were used as indicators to investigate the effects of purple yam powder, quinoa powder, xylitol, oil, and milk powder on purple yam quinoa sugar-free biscuits.For the influence of quality, orthogonal experiment was carried out o