学术
国际标准刊号：ISSN 1671-9646
国内统一刊号：CN 14-1310
摘 要:
将芦笋制罐头的下脚料或笋衣残次料加工制成的绿芦笋粉，添加于挂面中，可使挂面色泽诱人，营养价值提高，达到食疗同源的营养保健效果；对这种营养型挂面的主要生产工艺、营养成分搭配及面筋改良等方面进行了探讨。[著者文摘]
文章出处:
《农产品加工．学刊》-2007年11期 -54-55页
Nongchanpin Jlagong.Xuekan
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2007）11-0054-02
相关文章:
Discussion on Process of Asparagus Dry Noodles
Geng sha （Xianyang Institute of Supervision ＆ Testing on Product Quality, Xianyang, Shanxi 712000, China）
Abstract:
In the process of making fine dried noodles, by adding asparagus, the result will be better. In this way, the color of the noodles looks more active. The result shows that the dry noodles are delicious and nutritious, and could give us the nutritious and curative effect at the same time. This article inquires the process of production, nutrition and improvement of gluten.[著者文摘]
Key words:
asparagus; noodles; processing technology discussion
收稿日期: 2007-09-15
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